3/4 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
4 c. peeled, sliced potatoes
1 c. shredded Cheddar cheese
1/4 c. chopped onion
Salt & pepper, to taste
Gradually stir milk into soup in greased 2-quart casserole. Stir is potatoes, cheese, onion, salt and pepper. Cover, and cook on HIGH for 10 minutes; stir. Cover, and cook until potatoes are tender, 10 to 15 minutes longer; stir.
Variation: Can sprinkle with Parmesan cheese, before serving.
Marlys Dotzenrod