Categories: Vegetables, Italian 
      Yield: 6 servings 
  
      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 
           -Campbell's 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.