1 can cream of mushroom soup
1 c. sliced mushrooms
1/2 lb. longhorn cheese, grated
1/2 lb. Velveeta cheese, grated
2 (No. 2) cans cut green beans, drained
2 (No. 2) cans sm. potatoes, drained
1 sm. jar pimentos, diced
1 sm. onion

Put soup, mushrooms and cheese in double boiler and heat to melt cheese. Then add beans, potatoes and pimentos. You may add salt and pepper to taste after everything is mixed. Grate onion into casserole dish. Pour mixture on top and sprinkle with slivered almonds if desired. Bake at 350 degrees for 30 minutes.