1 can condensed cream of mushroom soup
1 cup milk
3 lb. potatoes, peeled and sliced
1 onion, thinly sliced
2 pimientos, diced
1 cup shredded cheese (American)
1/2 tsp. celery salt
1/4 tsp. pepper
1 green pepper, diced (optional)
1/4 tsp. salt

In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients.

Place liner in crock-pot base. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto for 5 hours.

Variation: For Potatoes O'Brien, prepare same as above but add 1 chopped pepper and 2 chopped pimientos to the chopped onion.