1 can mushroom soup
1/2 c. grated American cheese
1/4 c. chopped pimiento (optional)
1/2 tsp. salt
1 (4 oz.) can mushroom stems and pieces
2/3 c. canned milk
4 c. sliced raw potatoes

Mix and stir first 5 ingredients. Stir in milk and potatoes. Pour into a shallow 1 1/2-quart baking dish (covered). Top with 1/4 cup grated cheese and bake at 350°F until potatoes are tender.