Scalloped Potato-Onion Bake

Ingredients

• 1 tablespoon butter cut into small pieces
• 10.8 ounce campbell's® condensed cream of celery soup fat free 98% canned (Regular or )
• 1 dash ground pepper black
• 0.5 cup milk 
• 1 small onion thinly sliced
• 6 servings paprika 
• 4 medium potatoes thinly sliced

Equipment

• bowl
• oven
• baking pan

Directions

1. Stir the soup, milk and black pepper in a small bowl.
2. Layer half the potatoes, onion and soup mixture in a 1 1/2-quart casserole. Repeat the layers. Dot the top with the butter.
3. Sprinkle with the paprika. Cover the baking dish.
4. Bake at 400 degrees F for 1 hour. Uncover the dish and bake for 15 minutes or until the potatoes are tender.