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

In a 2 quart bowl, mix mushroom soup, American cheese,
pimiento, salt and mushroom stems and pieces. Stir in gradual-
ly put milk and potatoes. Put into a greased 1 1/2 quart
baking dish. Top with 1/4 cup grated cheese. Bake in 350 degrees
oven 1 hour or until potatoes are tender.
Barbecue Scalloped Potatoes: Use 1/4 teaspoon onion
salt, 1/4 teaspoon oregano and 1/4 cup barbecue sauce in place
of pimiento and mushroom stems and pieces.

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