Potato- Mushroom Casserole

4 medium potatoes
½ pound fresh mushrooms
3 tablespoons butter
1 (10 ¾ oz.) can cream of chicken soap
¼ (soup) can milk
½ teaspoon onion salt
1 cup shredded Swiss or Cheddar cheese



Boil potatoes until barely tender cool. Peel and cut in 3/8 inch slices.
Clean mushrooms and cut in pieces. Sauté in butter over medium high heat until released juices cook away (about 3-4 minutes).
Arrange half the potato slices in a flat baking pan. Scatter half the mushrooms and half of the cheese over the potatoes. Add another layer of potatoes and remainder of the mushrooms. Combine soup, milk, and onion salt. Pour over vegetables. Scatter remaining cheese on top. Bake in a 350 degree F oven 30 minutes or until thoroughly heated. 4 servings.