Oh My God!
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
4 medium baking potatoes, sliced 1/4-inch thick (about 4 cups)
1 cup shredded Cheddar cheese (about 4 ounces)
Preheat oven to 400 degrees F
Grease a 2 quart shallow baking dish
In a small bowl, stir the soup, paprika and pepper until well mixed. Place the potatoes in overlapping rows in the baking dish. Sprinkle with the cheese. Spoon the soup mixture over the cheese. Cover the dish.
Bake for 45 minutes. Uncover the dish and bake for 10 minutes or until the potatoes are tender and the top is slightly golden brown.