2 qt. casserole, lightly greased
1 can cream of mushroom soup
1 sm. can evaporated milk
3/4 c. grated cheddar cheese
1 sm. jar diced pimentos
1/2 tsp. salt
1 (4 oz.) can chopped mushrooms, drained
5 c. thin sliced raw potatoes

Combine the mushroom soup and milk; blend well. Add 1/2 cup grated cheese, pimentos, mushrooms, and salt. Blend well. Add potatoes and mix well. Pour into casserole and top with remaining 1/4 cup of cheese. Bake at 375 degrees for 1 1/2 hours.