Scalloped Potato-Onion Bake

from Campbell's Casseroles cookbook

• Ready In: 1 hr 25 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 (10 3/4ounce) can  condensed cream of celery soup
• 1⁄2 cup milk
• 1  dash ground black pepper
• 4  medium potatoes, thinly sliced (about 1 1/4 lbs)
• 1  small onion, thinly sliced (about 1/4 cup)
• 1  tablespoon butter, cut into pieces
•  paprika

Directions

1. 1. Stir the soup, milk, and black pepper with a whisk or fork in a small bowl. Layer half of the potatoes, half of the onion, and half of the soup mixture in a 1 1/2-qt casserole. Repeat the layers. Place butter over the soup mixture. Sprinkle with the paprika. Cover.
2. 2. Bake at 400 for 1 hour. Uncover and bake for 15 minutes more or until the potatoes are fork-tender.