2 c. shredded Cheddar cheese (8 oz.)
1 can cream of mushroom soup
1/3 c. milk
2 tbsp. bottled barbecue sauce
1/4 tsp. each oregano and salt
1/8 tsp. pepper
4 c. thinly sliced potatoes
1/2 tsp. paprika

Combine 1 1/2 cups cheese, soup, milk, barbecue sauce and seasonings; mix well. Stir in potatoes. Pour potato mixture into buttered 11 x 7 baking dish. Cover with aluminum foil; bake in 350 degree oven for 1 hour.

Remove foil; bake 15 minutes longer. Sprinkle with remaining cheese and paprika. Return to oven until cheese begins to melt. Serves 6.

(Cooper)