6 med. potatoes, peeled & sliced
1 (4 oz.) jar chopped pimientos
1 can cream of mushroom soup
8 oz. Velveeta cheese, sliced
6 slices bacon
1 onion, chopped
1 (8 oz.) jar mushrooms, chopped
4 tbsp. milk

Cook potatoes until barely tender. Drain. Fry bacon, drain and crumble. Use drippings to brown the onion. Mix pimientos, mushrooms, soup, milk, coked onions and bacon. Using a large baking dish, layer sliced potatoes with the soup mixture and sliced cheese. Bake in 350 degree oven for 35 minutes.