1 can Campbell's cheddar cream soup
1/2 c. milk
4 c. thinly sliced potatoes
1 sm. onion, sliced thin
1 tbsp. butter

Stir soup, gradually adding milk and butter. Bring to a boil. Place in 1 1/2 quart bowl that has been greased with butter, a layer of potatoes and onions. Pour hot sauce over potatoes. Sprinkle with paprika. Bake, covered at 300 degrees for 1 hour. Uncover and bake 15 minutes longer.