6 med. red potatoes (about 1 1/2 lbs.)
1 lb. fresh mushrooms, sliced
3 tbsp. butter, melted
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. milk
1/4 c. chopped onion
1/2 c. shredded Cheddar cheese
1/2 tsp. paprika

Cook potatoes in skins in boiling, salted water 25 minutes. Drain. Cool. Peel and cut into 1/2 inch slices. Set aside.

Saute mushrooms in butter until tender. Set aside. Combine soup, milk, onion in small saucepan. Cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat and set aside.

Place potatoes in greased 1 1/2 quart casserole. Top with mushrooms (reserving 1/2 cup). Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350 degrees for 15 minutes. Garnish with 1/2 cup mushrooms.