Scalloped Mushroom Potatoes Recipe

• 1 1/2 - 2 quart. casserole (lightly greased)
• 1 can cream of mushroom soup
• 2/3 c. Kroger lowfat milk (or possibly sm. can evaporated)
• 3/4 c. grated cheese
• 2 tbsp. pimientos, minced
• 1/2 teaspoon Kroger salt
• 1/2 teaspoon MSG or possibly Accent
• 1 (4 ounce.) can mushrooms (stems & pcs)
• 4 c. raw potatoes, thinly sliced

1. Combine the mushroom soup and lowfat milk till well blended.
2. Add in 1/2 c. grated cheese, pimientos, liquid removed mushrooms, salt and MSG or possibly Accent.
3. Blend well.
4. Add in the raw, sliced potatoes and mix well.
5. Pour into greased casserole and top with remaining 1/4 c. cheese.
6. Bake in 375 degree oven about 1 1/2 hrs (till potatoes are tender when pierced with a fork).
7. To make a complete meal of this dish, brown a slice of ready to eat ham in 1 tsp.
8. butter and 1 tsp.
9. brown sugar.
10. Remove from skillet, cut into serving pcs and place on top of casserole 20 min before serving.

cream of mushroom soup, kroger, grated cheese, pimientos, salt, accent, mushrooms, potatoes

Taken from cookeatshare.com/recipes/scalloped-mushroom-potatoes-59222 (may not work)