6 to 8 baking Russet potatoes
1 to 2 cans Great American mushroom soup
1 lb. Swiss cheese, sliced
1/2 stick butter
1/2 c. milk
1/4 c. onion, diced
1/4 c. celery, diced
1/4 to 1/2 c. mushrooms, sliced

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Slice the potatoes and boil until slightly tender. Arrange in layers topping with last layer of Swiss cheese. Bake 1 hour, covered.