Ingredients
1 pint oysters, undrained
1/2 cup onion, chopped
1/2 cup celery, sliced
1/4 cup butter
2 cups fresh mushrooms, sliced
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 1/2 cups shredded sharp Cheddar cheese
1 10 1/2-ounce can cream of potato soup
1 2-ounce jar diced pimiento
1/4 teaspoon hot pepper sauce

Preparation

Remove any remaining shell particles from oysters; set aside. Cook onions and celery in butter until tender; add mushrooms and cook 1 minute. Over low heat, stir flour, salt and pepper into vegetable mixture. Add milk gradually and stir until thickened. Add cheese, stir until melted. Add oysters, soup, pimiento and hot pepper sauce. Heat for 5-10 minutes or until oyster edges curl.

Yield
6 servings