1 1/2 - 2 qt. casserole (lightly greased)
1 can cream of mushroom soup
2/3 c. Kroger milk (or sm. can evaporated)
3/4 c. grated cheese
2 tbsp. pimientos, chopped
1/2 tsp. Kroger salt
1/2 tsp. MSG or Accent
1 (4 oz.) can mushrooms (stems & pieces)
4 c. raw potatoes, thinly sliced

Combine the mushroom soup and milk until well blended. Add 1/2 cup grated cheese, pimientos, drained mushrooms, salt and MSG or Accent. Blend well.

Add the raw, sliced potatoes and mix well. Pour into greased casserole and top with remaining 1/4 cup cheese. Bake in 375 degree oven about 1 1/2 hours (until potatoes are tender when pierced with a fork). To make a complete meal of this dish, brown a slice of ready to eat ham in 1 teaspoon butter and 1 teaspoon brown sugar. Remove from skillet, cut into serving pieces and place on top of casserole 20 minutes before serving.