Chris Bryant • Johnson City, Tenn.
November 17, 2006

1 can cheddar cheese soup
1/2 c. milk
4 c. thinly sliced potatoes
1 sm. onion, thinly sliced
1 Tbsp. butter
Paprika to taste

Stir soup until smooth. Add milk gradually, stirring until blended.
Arrange alternately, layers of potatoes, soup, and onions in a buttered casserole dish. Dot with margarine, then sprinkle with paprika.
Bake, covered for 1 hour in 375 degree oven. Uncover and bake for 15 more minutes.