• 1 can cream of mushroom soup
  • ? tsp paprika
  • ? tsp pepper
  • 4 baking potatoes, medium, sliced ?” thick
  • 1 C shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover; bake at 400? 45 min. Uncover; bake 10 min or until potatoes are fork-tender. Serves 6.

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