1 can cream of mushroom or cream of chicken soup
1/2 c. milk
4 c. thinly sliced potatoes
1/2 c. thinly sliced onion
1 c. shredded Cheddar cheese
1 tbsp. butter

Blend soup, milk and a dash of pepper in buttered 1 1/2 quart casserole dish. Arrange alternate layers of potatoes, onions, soup mixture and cheese. Dot top with butter; sprinkle with paprika. Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes or until done. Makes about 4 cups.