MUSHROOM SCALLOPED POTATOES1 (10 3/4 oz.) can condensed cream of mushroom soup
2/3 cup evaporated milk
3/4 cup grated process american cheese, divided use
1/4 cup finely cut pimiento
1/2 teaspoon salt
1 (4 oz.) can mushroom stems and pieces, drained
4 cups thinly sliced, peeled raw potatoes
Preheat oven to 350 degrees F (moderate).
In a 2-quart bowl, mix together condensed soup, evaporated milk, 1/2 cup cheese, pimiento, salt and mushrooms. Stir in potatoes.
Put into a greased, shallow 2-quart baking dish. Top with remaining 1/4 cup cheese.
Bake 1 hour, or until potatoes are tender.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Plain and Fancy Recipes from Pet Milk Company, 1963