6 to 8 med. potatoes
1/2 to 1 c. sliced onions
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can Cheddar cheese soup
1 c. milk
1/4 c. pimentos (optional)

Slice potatoes and onions into greased 2 to 3 quart casserole. Mix soups and milk (and optional pimentos) in saucepan and heat until consistency is smooth. Pour over potatoes and onions; stir just to blend. Bake in 350 degrees for about 45 minutes to 1 hour. About 15 minutes before removing from oven, top with crushed cheese crackers or potato chips or seasoned bread crumbs or whatever.