1 (10 3/4 oz.) can Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes, cut into 1/4-inch slices (about 4 c.)
1 c. shredded Cheddar cheese

In a small bowl, combine soup, paprika and pepper. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil.

Bake at 400°F for 45 minutes. Uncover; bake 10 minutes or until potatoes are fork tender.

Makes 6 servings.