1 can cream of mushroom soup
1/2 c. grated process American cheese
1/4 c. finely cut pimento
1/2 tsp. salt
4 oz. can mushroom stems and pieces, drained
2/3 c. evaporated milk (small can)
4 s. thinly sliced peeled raw potatoes

Mix soup, cheese, pimentos, salt, and mushrooms in 2 quart bowl. Stir milk in gradually. Add potatoes. Put in greased 1 1/2 quart baking dish. Top with grated American cheese. Bake at 350 degrees for 1 hour or until potatoes are tender. Makes 6 servings.

BARBECUE SCALLOPED POTATOES:

Use 1/4 teaspoon onion salt, 1/4 teaspoon oregano and 1/4 cup barbecue sauce in place of pimento and mushroom stems and pieces.