1 can cream of mushroom soup
1 can (4 oz.) sliced mushrooms
2 lbs. potatoes
1 sm. onion
2 tbsp. butter
Paprika

Blend 1 can condensed cream of mushroom soup with a small can of sliced mushrooms or mushroom bits and pieces, including the liquid. Peel and thinly slice 6 medium potatoes (2 pounds). Slice a small onion and separate the rings.

Fill a buttered 6-cup baking dish with alternate layers of potatoes, mushrooms and onions, making the final layers potatoes and mushrooms. Dot with 2 tablespoons butter and sprinkle with paprika. Bake covered at 375 degrees for about 1 hour; uncover and bake until the top browns a little. Or when the potatoes are tender, put the dish under the broiler to brown the top quickly.