Leftover Roast Beef Casserole

Leftover roast beef, sliced thin
2 cans sliced potatoes or fresh thinly sliced potatoes
1 pound Monterey jack cheese, shredded
1 can cream of mushroom soup
1 small can mushrooms, drained

n a casserole dish, put a layer of potatoes, a layer of roast beef, then a layer of cheese, layering until you end up with the cheese on top. Mix mushrooms and mushroom soup and pour over the top. Bake for 15 to 20 minutes at 350 degrees F.