1 (10 3/4 oz.) can cream of mushroom soup
1/2 tsp. paprika
4 med. baking potatoes, cut into 1/4” 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° for 45 minutes. Uncover 10 minutes, or until potatoes are done. Serves 6.
Lynn Manning