1 can Cheddar cheese soup
1/2 c. milk
dash of pepper
4 c. thinly cut potatoes
1 small onion, thinly sliced

Blend soup, milk and pepper. In buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onions and sauce. Dot top with 1 tablespoon butter. Sprinkle with paprika. Cover.

Bake at 375°F for 1 hour. Uncover.

Bake 15 minutes more or until potatoes are tender.

Serves 4 to 6.