4 md Potatoes; about 1-1/4 lbs
-very thinly sliced, 4 cups
1 md Onion; chopped, 1/2 cup
1 c  Shredded mozzarella cheese
-(4 oz.)
1/4 c  Grated Parmesan cheese
1 cn Cream of Mushroom Soup
-Campbells Condensed
-10-3/4 oz. can
1/4 c  Milk
1/2 ts Italian seasoning; crushed
1/4 ts Garlic powder

1. In greased 1-1/2-quart casserole dish arrange half the potatoes and half
the onion. Sprinkle with half the mozzarella cheese and half the Parmesan
cheese. Repeat layers. 2. Heat oven to 400-degrees F. 3. In small bowl
combine soup, milk, Italian seasoning and garlic powder; spoon over potato
mixture. 4. Cover; bake one hour. 5. Uncover; bake 10 minutes or until
potatoes are tender. 6. Serve. Makes 6 servings.