Cheesy Mushroom Potato Bake

Cheesy Mushroom Potato Bake 1 can mushroom soup 1/2 c. grated American cheese 1/4 c. chopped pimiento (optional) 1/2 tsp. salt 1 (4 oz.) can mushroom stems and pieces 2/3 c. canned milk 4 c. sliced raw potatoes Mix and stir first 5 ingredients. Stir in milk and potatoes. Pour into a shallow 1 1/2-quart baking dish (covered). Top with 1/4 cup grated cheese and bake at 350°F until potatoes are tender.