8 cups thinly sliced peeled potatoes
6 ounces of velveeta cheese, cut into 2 inch cubes
1 small onion finely chopped
2 ~ 10 1/2 ounce cans condensed cream of mushroom soup
1 cup water
3/4 tsp. salt, dash of pepper
In a 13 x 9 x 2 inch baking dish, sprayed with cooking spray. Spread 4 cups of potatoes in the bottom. Melt the Velveeta cheese in a medium size microwavable bowl for 2 to 3 minutes, or until melted. Combine the remaining ingredients to he melted cheese. Stirring well; pour half of the mixture over potatoes. Add remaining potatoes, pour the remaining mixture over top.
Cover with foil, bake at 350° for 1 hour. Uncover, stir and bake for 30 to 40 minutes, checking every 10 minutes to prevent the top from burning. Serves 8.

The Lighter Side
Use light Velveeta cheese.
Low fat condensed cream of mushroom soup,
No salt
Rinse the sliced potatoes in a colander under cold water to remove excess starch. This rinsing method works good on hashed brown potatoes also.