1 can (10 3/4 oz.) cream of celery soup
1 can (10 3/4 oz.) mushroom soup
1/2 c. milk
6 thinly sliced raw potatoes
3 sm. onions, thinly sliced
2 tbsp. butter
Dash pepper
Dash salt
Dash paprika

Combine soups, milk, pepper and salt. In a buttered 1 1/2 quart casserole dish arrange alternate layers of potatoes, onions and sauce. Dot top with butter, sprinkle with paprika. Cover. Bake at 375 degree F. oven for 1 hour. Uncover and bake 15 minutes more or until potatoes are done. Makes about 4 1/2 cups.