3/4 c. milk
1 can cream of chicken or cream of mushroom soup
4 c. sliced potatoes (about 4 med.)
1 c. shredded cheddar cheese
1/4 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper

Stir milk into soup in 2-quart casserole. Stir in remaining ingredients. Cover and put in oven at 350 degrees for about 1 hour or until potatoes are tender. Sprinkle with Parmesan cheese if desired.