"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 can Cream of Mushroom soup 1/2 tsp. paprika 1/2 tsp. pepper 4 medium baking potatoes, cut into 1/4" slices 1 c. shredded Cheddar cheese
In small bowl, combine soup, paprika and pepper. In greased 2 qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese: spoon soup mixture over the cheese. Cover with foil: Bake 400º for 45 min. Uncover and bake for 10 min or until potatoes are tender.
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