Recipe for Mushroom Scalloped Potatoes

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 can	Cream of mushroom soup
3/4 cup	Grated process American cheese, divided
1/4 cup	Finely cut pimento
1/2 tsp	Salt
4 oz	Can mushroom stems and pieces, drained
2/3 cup	PET Evaporated Milk (1 sm. can)
4 cup	Thinly sliced, peeled raw potatoes
	----------------- VARIATION ----------------
	----------------- BARBECUE SCALLOPED POTATOES ----------------
1/4 tsp	Onion salt
1/4 tsp	Oregano

Instructions:

Instructions: In a 2-quart bowl mix the mushroom soup, 1/2 cup of the grated American cheese, the pimento, salt and the mushrooms.

Gradually stir in the evaporated milk and the potatoes.

Put into a greased, shallow 1 1/2-quart baking dish. Top with remaining cheese. Bake in a 350 degree F. oven for 1 hour, or until potatoes are tender.

Makes 6 servings.

VARIATION: Barbecue Scalloped Potatoes... Use the onion salt, oregano and the barbecue sauce in place of the pimento and the mushrooms.

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