Cheesy Scallop Potato

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4 med potatoes, pared and thinly sliced
1/2 c chopped onion
1 3-oz can chopped mushrooms drained
salt
1 can condensed cheddar cheese soup
1 80 oz can tomatoes cut up
1 c herb- seasoned croutons

In 10x6 baking dish, layer half the potatoes, onion, and mushrooms. Sprinkle with a little salt. In bowl, combine soup and undrained tomatoes. Pour half the soup mixture over vegetables in baking dish. Repeat layers, ending with soup. Cover with foil. Bake, in 350 oven for 1 1/2 to 13/4 hrs. Uncover; top with croutons. Return to oven and bake, uncovered, 5 min more. Stand 10-15 min before serving. Makes 8 servings.

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