1 (15 1/2 oz.) can oysters, drained
1/2 c. chopped onions
1/2 c. sliced celery
1/4 c. butter
2 c. sliced fresh mushrooms
1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk
1 1/2 c. sharp grated cheddar cheese
1 c. cream of potato soup
1 jar diced pimientos
1/4 tsp. hot pepper sauce (liquid)

Remove any remaining shell from oysters. In large container, cook onion and celery in butter until tender. Add mushrooms and cook for 1 minute. Over low heat stir in flour, salt, and pepper into vegetable mixture. Add milk gradually and stir until thick. Add cheese and stir until melted. Add oysters, soup, pimiento and liquid hot pepper sauce. Heat for 5 to 10 minutes or until oysters begin to curl. Makes 6 servings.