4 c. thinly sliced potatoes (4 to 5 medium)
1/2 lb. (8 oz.) Velveeta, cut up
1/2 c. chopped onion
1 tsp. dry mustard
1/4 tsp. pepper

Cook potatoes in boiling water in large saucepan for 8 to 10 minutes or until fork-tender; drain. Toss potatoes with remaining ingredients in a 2-quart casserole; cover.

Bake at 350°F for 22 to 25 minutes or until potatoes are tender and Velveeta is melted. Stir gently before serving.

Makes 7 servings.