4 lg. red potatoes, peeled and sliced thinly
1 lg. container IMO with chives
2 cans cream of mushroom soup
1 - 1 1/2 c. milk
Chopped green onion
1 c. grated cheddar cheese

Mix IMO, soup and milk together (use more or less milk, depending on how thick you want it). Warm over low heat. Place one layer sliced potatoes in buttered casserole. Sprinkle green onion and pepper over potatoes. Pour a little sauce over potatoes. Repeat layers of potatoes, green onion and sauce. Top with grated cheese. Bake one hour at 350 degrees or until spuds are tender. Serves lots!