6 large Irish potatoes
1 medium onion, chopped
3 stalks celery, chopped
1/2 pound mushrooms, sliced
1 can cream of mushroom soup or cream of celery soup
1 cup grated cheddar cheese
cook sliced potatoes in water until almost done, then drain. Saute chopped onion, celery and mushrooms in butter. Butter a large casserole dish. Place layer of potatoes down first, then the vegetables, and then the soup and cheese. Continue with layers until bowl is filled. Set aside until dinner is almost ready then place in oven at 350 degrees until bubbly.