2 lb. Idaho potatoes
1 lg. yellow onion
1 can mushroom soup
1/2 lb. fresh mushrooms (don't use canned)
1 tsp. salt
1/2 tsp. pepper
1/2 soup can half & half cream
2 oz. butter
1/2 bunch green onions (thinly sliced, use some tops)
1/8 c. chopped parsley
1/4 c. fine bread crumbs
1/4 c. Parmesan cheese

Sauce: Saute sliced green onions and parsley in butter, then add mushrooms and saute 2-3 minutes. Set aside. Stir soup in pan until smooth. Gradually add the half & half cream, stirring well. Mix in mushrooms and pan juices. Add salt and pepper. Heat sauce gently.

Peel potatoes and onion. Butter 2-3 quart casserole dish. Preheat oven to 325 degrees.

Slice 1/3 of potatoes and 1/2 onion as thinly as possible. Put a layer of potatoes in dish and then sliced onion. Spoon 1/4 of sauce evenly over. Repeat layering until everything is used. Sprinkle 1/4 cup fine bread crumbs and 1/4 cup Parmesan cheese on top. Bake at 325 degrees for 1 1/2-2 hours.