Scalloped Potatoes With Cheddar Cheese - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed cream of chicken soup
3/4 c. milk
4 medium red potatoes, cut in 1/8-inch slices (peel on)
1 c. shredded Cheddar cheese
1 small onion, chopped (about 1/4 c.)
salt and pepper to taste

Preparation

Empty soup into 2-quart casserole.
Stir in milk gradually. Stir in remaining ingredients.
Cover tightly and microwave on High 20 to 35 minutes, stirring every 10 minutes, until tender. Let stand covered for 5 minutes.