1 can cream of celery soup
1/3 c. milk
4 c. thickly sliced potatoes
1/2 c. thickly sliced onions
1 c. shredded sharp Cheddar cheese
1 tbsp. butter
Dash of pepper

Blend soup, milk, pepper and arrange in a buttered 1 1/2 quart casserole alternating layers of potatoes, onions, soup mixture and cheese. Dot top with butter; sprinkle with paprika. Bake covered for 1 hour at 375 degrees. Uncover and bake 15 minutes.