1 1/2 c. cooked roast beef, diced
1/2 c. thinly sliced onion
2 tbsp. butter
1 can cream of celery soup
1/3 c. milk
1 c. shredded cheddar cheese
2 c. sliced cooked potatoes

Saute onions in butter until tender. Add soup, milk and 3/4 cup of cheese to pan. Cook until bubbly. In 1 1/2 quart casserole arrange alternate layers of potatoes, meat and sauce. Sprinkle top with remaining cheese and bake in a 375 degree oven for 30 minutes.