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)
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.
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