6-8 med. potatoes
1 bunch green onions, chopped
1 sm. jar chopped pimientos
1 can cream of mushroom soup
A little butter
Salt and pepper to taste
1/2 lb. Cheddar, grated
1/2 lb. Velveeta, grated

Cook potatoes whole. Cool. Cut into thumb sized pieces. Mix soup with 1/2 can of milk and pimiento juice. Heat until smooth. Add chopped onion and pimiento to this sauce.

Use a 9 inch square baking dish. Layer potatoes - a dab of butter - the sauce and grated cheeses. Should make 2 layers. Bake at 350 degrees for 20-30 minutes or until bubbly.