Mushroom Potato Casserole

Directions

1. Cook potatoes in boiling salted water until tender, about 25 to 30 minutes. Drain and cool to touch. Peel and cut into 1/2 inch slices; set aside.
2. Saute mushrooms in butter in a large skillet until tender; set aside.
3. Combine soup, milk and onion in a small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat, and set aside.
4. Place potatoes in a lightly greased 1 1/2 quart casserole; top with mushrooms reserving 1/2 cup. Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350 degrees F for 15 minutes. Garnish with reserved mushrooms.