Ingredients

Instructions

  1. In a 2 1/2 quart casserole layer some of the potatoes, top with onion slices, dot with butter; sprinkle with salt and pepper lightly. Repeat process until all potatoes and onions are used.
  2. Combine soup and milk; whisk till blended; pour over potatoes.
  3. Cover and bake at 325° for 45 minutes till hot and bubbly and potatoes test tender with a fork.