1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)
Mix soup, paprika and pepper. In greased crockpot arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and cook on high for 3 to 4 hours, until potatoes are tender.
Keep warm (on low) for serving. Serves 6.