1 can (10 1/2 oz.) cream of mushroom soup
3/4 c. grated American cheese
1/4 c. finely chopped pimiento
1/2 tsp. salt
1 can (4 oz.) mushroom stems and pieces, drained
2/3 c. evaporated milk
4 c. thinly sliced raw potatoes

Combine soup, 1/2 cup of the cheese, pimiento, salt and mushrooms in 2 quart mixing bowl. Top with remaining 1/4 cup cheese. Bake at 350 degrees about 1 hour. Makes 6 servings.