1 qt. cooked, cubed potatoes
1 c. shredded sharp cheese
2 tbsp. pimento
1 can cream of chicken soup (undiluted)
1/4 c. minced onion
Salt and pepper to taste
1/2 c. buttered bread crumbs

Combine soup, cheese, onion, pimento, and seasonings. Alternate layers of cheese mixture and diced potatoes in dish ending with cheese on top. Edge casserole with bread crumbs. Refrigerate until baking time. Bake at 325 degrees for 45 minutes. (5 to 6 servings). Double for large crowd.

Kingsport, Tennessee