1 can Campbell's Cheddar Cheese Soup
1/2 c. milk
4 c. potatoes, thinly sliced
2 med. onions, diced
1 tbsp. butter
Paprika
Salt & pepper

Stir Cheddar cheese soup until smooth. Gradually add milk. In buttered 1 1/2 quart casserole dish, arrange layers of potato, onion and soup. Dot with butter. Sprinkle salt, pepper and paprika. Bake at 375 degrees covered for 1 hour. Uncover and bake 15 minutes or until potatoes are soft. 4 to 6 servings.