Ingredients:
1 (10 1/2 ounce) cans cream of mushroom soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 -5 medium potatoes ( sliced thin, about 1/4 inch)
1 cup shredded cheddar cheese
Directions:
In a small bowl, combine soup paprika and pepper.
Place potatoes in a 2 quart baking dish.
Sprinkle with the cheese.
Spoon soup mixture over the cheese and potatoes.
Cover; bake at 400 degrees for 45 minutes.
Uncover; bake 10 minutes or until potatoes are tender when pierced with a fork.
Servings: 6
Time preparation: 10 min.
Time total: 65 min.