6 potatoes
1 can cream of mushroom soup
grated longhorn cheese
1 onion, finely chopped
salt and pepper
milk
peel and slice the potatoes. Pan boil the potatoes and onions until nearly tender. Drain and put into a round casserole dish. Sprinkle with salt, pepper, and grated cheese. Dilute the can of soup with about 1/2 a can of milk; pour over potatoes and onions. Stir until completely mixed, then top with more grated cheese. Bake at 350° for 10-15 minutes.
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