MUSHROOM SCALLOPED POTATOES|
1 can mushroom or cheese soup
1 (4 oz.) can mushroom stems
and pieces, drained
2/3 c. evaporated milk
1/2 c. grated process American
1/4 c. finely chopped pimiento
1 tsp. salt
4 c. thinly sliced peeled raw
Mix together the soup, mushrooms, milk, 1/4 cup grated
cheese, pimiento, salt and potatoes. Place into greased 2 1/2
quart baking dish. Top with remaining cheese. Bake at 350 degrees
for 1 hour or until potatoes are tender.
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