1 can of cheddar cheese soup
4 c. thinly sliced potatoes
1 tbsp. butter
Paprika
1/2 c. milk
1 onion, thinly sliced

Stir soup until smooth; gradually add milk. In a buttered 1 1/2 quart casserole dish, arrange alternate layers of potatoes, onion and sauce. Dot top with butter. Sprinkle with paprika. Bake covered for 60 minutes at 375 degrees. Uncover and bake 15 minutes more.