1 1/2 lb. new red potatoes, quartered
1 c. sliced onions
1 (10 3/4 oz.) can condensed cream of mushroom soup with 1/3 less salt
1/2 c. milk
2 tbsp. chopped fresh chives or 2 tsp. freeze dried chives
1/2 tsp. dried dill weed
1/2 tsp. dried marjoram
Dash of pepper

Arrange potatoes and onions in ungreased 8-inch square baking dish or 2 quart casserole. In medium bowl combine remaining ingredients. Blend well. Pour over potatoes and onions. Bake at 350 degrees for 1 hour. Uncover, bake an additional 15 to 30 minutes or until potatoes are tender. 10 (1/2 cup) servings.