1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese
In 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 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.
6 servings.
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