1 cn Cream of Mushroom Soup
1/2 ts Paprika
1/2 ts Pepper
4 md Baking potatoes, cut into
-1/4″ slices (about 4 cups) 1 c Shredded Cheddar Cheese
1. In small bowl, combine soup, paprika and pepper.
2. In greased 2-qt. oblong baking dish, arrange potatoes in overlapping
rows. Sprinkle with cheese, spoon soup mixture over the cheese. 3. Cover with foil; bake at 400?F. 45 minutes; bake 10 minutes or until
potatoes are fork-tender.