1 can cream of celery soup 1/3 cup milk
4 cups thinly sliced potatoes 1 onion, thinly sliced
1 cup cheddar cheese, shredded Butter
Paprika Salt & Pepper to taste
Blend soup, milk, salt and pepper. Arrange alternate layers of potatoes, onions, soup mixture and cheese in buttered casserole. Dot top with butter and sprinkle with paprika. Cover. Bake at 375 degrees F. for about 45 minutes. Uncover and bake about 15 minutes more or until done.
For gluten free and milk free options, make a white sauce with GF flour, margarine and cashew milk. Delicious.