8 med. potatoes, peeled and thinly sliced (about 8 c.)
1/4 c. chopped green pepper
1/4 c. minced onion
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. milk
2 tsp. salt
Pepper to taste

In greased 11 x 7 x 1 1/4 inch baking dish or 2 quart casserole, alternate layers of sliced potatoes, green pepper and onion. Combine soup, milk, salt and pepper; pour mixture over potatoes in baking dish. Cover; bake at 350 F. for 45 minutes. Uncover and bake until potatoes are tender, 20-30 minutes longer. Makes 8 servings.

I usually use more green pepper and onion than it calls for. When I double the recipe I use a can of mushroom soup and a can of cream of celery, for a change of pace.