Mushroom-Potato Casserole - cooking recipe

Ingredients

6 medium red potatoes (about 1 1/2 lb.)
1 lb. fresh mushrooms, sliced
3 Tbsp. butter or margarine
1 (10 1/4 oz.) can cream of chicken soup (undiluted)
1/4 c. milk
1/4 c. chopped onion
1/2 c. shredded Cheddar cheese
1/4 tsp. paprika

Preparation

Cook potatoes in boiling salted water for 25 to 30 minutes, or until tender.
Drain and cool to touch.
Peel and cut into 1/2-inch slices; set aside.
Saute mushrooms in butter in a large skillet until tender; set aside.
Combine soup, milk and onion in a small saucepan.
Cook over medium heat until mixture is thoroughly heated, stirring occasionally.
Remove from heat; set aside.
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\u00b0 for 15 minutes.
Garnish with reserved mushrooms.