7 lg. potatoes (red preferred), peeled and thinly sliced
2 cans cream of mushroom soup
2 cans Cheddar cheese soup
1 lg. can B&B mushrooms
1 lg. onion, chopped
1 can French fried onion rings
Salt and pepper to taste
1/2 cube butter

Parboil potatoes in salted water for 5 minutes, drain. Saute chopped onion in butter until brown. Mix the soups together and put in to skillet with sauteed onions. Add canned mushrooms, and add potatoes to soup mixture.

Grease a 2-quart casserole. Layer half the potatoes, then half the fried onion rings, repeat the other half of potatoes and onion rings. Bake, covered, 1 hour at 350 degrees.