1 can of cream of mushroom soup 1/2 teaspoon of paprika 1/2 teaspoon of pepper 4 medium baking potatoes, cut into 1/4" slices (about 4 cups) 1 cup of shredded cheddar cheese
In a 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 400ºF. 45 minutes; bake 10 minutes or until potatoes are fork-tender. Servings: 6
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