1 (10 3/4 oz.) can Campbell's condensed cream of celery soup
1 c. shredded Cheddar cheese (4 oz.)
1/2 c. milk
Generous dash of pepper
1 lg. clove garlic, minced
4 c. thinly sliced potatoes
1 c. thinly sliced onions

To Microwave: In medium bowl, stir soup until smooth. Add cheese, milk, pepper and garlic; stir until well blended.

In 2 quart microwave-safe casserole, layer 1/2 of the potatoes, 1/2 of the onions and 1/2 of the soup mixture; repeat layers.

Cover with lid; microwave on High 23 minutes or until potatoes are tender, rotating dish 3 times during cooking. Let stand, covered, 5 minutes. Makes 6 servings.