1 pt. oysters, undrained
1/2 c. chopped onion
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. whole milk
1 1/2 c. grated sharp Cheddar cheese
1 can (10 1/2 oz.) cream of potato soup
1 jar (2 oz.) diced pimiento
1/4 tsp. liquid hot pepper sauce

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