1 1/2 to 2 qt. casserole, lightly greased
1 can cream of mushroom soup
2/3 c. milk
3/4 c. grated cheese
2 T. pimentos, chopped
1/2 tsp. salt
1/2 tsp. Accent
1 (4 oz.) can mushrooms, stems & pieces
6 c. raw potatoes, thinly sliced
Combine the mushroom soup and milk until well blended. Add 1/2 cup grated cheese, pimentos, drained mushrooms, salt and Accent; blend well. Add the raw sliced potatoes and mix well. Pour into greased casserole and top with remaining 1/4 cup cheese. Bake at 375° about 1 1/2 hours (until potatoes are tender when pierced with a fork).
Note: To make a complete meal of this dish, brown a slice of ready-to-eat ham in 1 teaspoon butter or margarine and 1 teaspoon brown sugar. Remove from skillet, cut into serving pieces and place on top of casserole 20 minutes before serving.