4 med. potatoes, pared & thinly sliced (4 c.)
1/2 c. chopped onion
1 (3 oz.) can chopped mushrooms
Salt
1 (10 1/2 oz.) can condensed Cheddar cheese soup
1 (8 oz.) can tomatoes, cut up
1 c. herb seasoned croutons

In 10 x 6 x 2 inch baking dish, layer half of the potatoes, onion and mushrooms. Sprinkle with a little salt. In bowl, combine soup and undrained tomatoes. Pour half of the soup mixture over vegetables in baking dish. Repeat layers, ending with soup.

Cover with foil. Bake in a 350 degree oven for 1 1/2 to 1 3/4 hours. Uncover; top with croutons. Return to oven and bake, uncovered, for 5 minutes more. Let stand for 10-15 minutes before serving. Yield: 8 servings.