1 c. mushrooms
1 bay leaf
1 can cream of mushroom soup
1/2 tsp. salt
5 green onions
8 med. potatoes
1/4 c. butter
1 c. sour cream
1/4 tsp. pepper
2 c. grated cheese

Saute mushrooms and chopped green onions including tops. Boil potatoes with bay leaf until potatoes are tender. Cool, peel and chop coarsely. Add melted butter to soup and blend in sour cream, onions, 1 cup cheese and sauteed mushrooms. Pour over potatoes. Pour mixture into 2 1/2 quart buttered casserole. Top with remaining cheese. Bake at 350 degrees for 30 minutes. This can be stored for a day in refrigerator until ready to bake also.