1 (10 3/4 ounce) can Campbell's condensed cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup
1⁄3-1⁄2 cup milk
1⁄4 cup chopped parsley
salt and pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 tablespoon butter or 1 tablespoon margarine
1 dash paprika
Directions
Combine soup, milk, parsley and pepper.
In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and sauce.
Dot top with butter; sprinkle with paprika.
Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.
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