1 c. cream of mushroom soup
1/2 c. grated processed American cheese
2 tbsp. finely chopped pimiento
1 tsp. salt
2/3 c. Pet milk
4 c. thinly sliced potatoes
1 (4 oz.) can mushrooms

Mix in a 2 quart bowl soup, cheese and salt. Gradually stir in 2/3 cup Pet milk, add 4 cups of thinly sliced raw potatoes. Put in greased 10"x6" baking dish. Bake near center of oven at 350 degrees for 50 minutes. Remove from oven and arrange pimiento and 1 (4 oz.) can of mushroom stems and pieces, drained. One fourth cup grated cheese on top. Bake for an additional 10 minutes or until done.