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1 can cream of mushroom soup 1 (4-ounce) can mushroom stems and pieces, drained 3/4 cup shredded American cheese, divided 1/4 cup diced pimiento, drained 1/2 teaspoon salt 2/3 cup evaporated milk 3 large potatoes (about 2 1/4 pounds) Paprika Combine soup, mushrooms, 1/2 cup cheese, pimiento, and salt in a large bowl; mix well. Stir in milk. Peel potatoes, and cut into 1/4-inch slices, to measure 5 cups. Add potatoes to soup mixture. Spoon mixture into a greased 2-quart baking dish. Bake, uncovered, at 350 degrees for 55 minutes or until potatoes are tender. Sprinkle remaining 1/4 cup cheese over potatoes; bake an additional 5 minutes. Sprinkle top with paprika. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |