1 can cream of celery soup
1 can Cheddar cheese soup
1/2 c. milk
Salt & pepper to taste
4 cans sm. white potatoes (4 c.) OR 4 to 5 c. uncooked potatoes
1 sm. onion, minced
1 tbsp. butter

Blend soup, milk, salt and pepper in buttered 1 1/2 quart casserole dish. Stir in potatoes (diced) and onions. Dot top with butter. Sprinkle with paprika (optional). Cook 45 minutes to 1 hour, uncovered at 375 degrees.

If potatoes are uncooked, bake at 375 degrees covered for 1 hour and uncovered for 15 minutes.