2 1/2 lb. potatoes (about 7)
1/4 c. butter
1 (4 oz.) can mushrooms
1/4 c. flour
1 c. milk
1/2 c. half & half or evaporated milk
1/2 c. canned consomme
2 c. shredded sharp Cheddar cheese
1 1/2 tsp. seasoned salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1 (15 1/2 oz.) can sm. white onion, drained

Cut potatoes in jackets until tender. Peel, cut in 1-inch cubes. Melt butter in skillet, saute mushrooms, stir in flour, milk, half & half and consomme. Cook. Stir until smooth and thick.

Add cheese, seasoned salt, pepper and Worcestershire sauce. Continue cooking until the cheese melts. Remove from heat. Add potatoes, onions, mixing carefully. Spoon into a shallow 2 1/2 quart casserole dish. Bake, covered 350 degrees for 1 hour or until hot and bubbly. (May be covered and refrigerate overnight before baking.) Serves 8-10.