5 lb. red potatoes
1 lb. Velveeta cheese
1 lb. peeled shrimp
1 can cream of mushroom soup
1/2 cup chopped green onions
1/2 block butter
1/2 tsp. salt

Peel and slice potatoes 1/4 inch thick. Put to boil in water with 1/2 tsp. salt. Cook until tender, but not mushy. In a separate pot, melt butter and add shrimp. Sauté for 10 minutes; add green onions and cook for 5 minutes more. Add mushroom soup and heat until bubbly. Lower heat and add cheese, cut up in chunks. Put one layer of potatoes in dish and 1/2 of the shrimp mixture. Repeat layers.

Bake until heated through at 350°F.

Serves 6.