In a 2-quart bowl mix 1 can cream of mushroom soup, 1/2 cup grated cheese, 1/4 cup finely cut pimiento, 1/2 teaspoon salt and a 4-ounce can mushroom stems and pieces, drained. Gradually stir in 2/3 cup evaporated milk and 4 cups thinly sliced peeled potatoes.

Put into greased, shallow 1 1/2-quart baking dish topped with 1/2 cup grated American cheese. Bake in 350 degree oven for 1 hour or until potatoes are tender. Makes 6 servings.

Variation: Barbecued Scalloped Potatoes: Use 1/4 teaspoon onion salt, 1/4 teaspoon oregano and 1/4 cup barbecue sauce in place of pimiento and mushroom stems and pieces.