1 can Campbell's Cheddar cheese soup
1/2 c. milk
4 c. potatoes, thinly sliced
1 tbsp. butter
Sprinkle of paprika
1 sm. onion, thinly sliced

Stir Cheddar cheese soup until smooth; gradually add milk. In buttered 1 1/2 quart casserole arrange alternate layers of potato; onion and sauce. Dot top with butter. Sprinkle with paprika. Bake covered at 375 degrees for 1 hour. Uncover; bake 15 minutes more. 4 to 6 servings.