1 can cream of mushroom soup
1/2 c. milk
1/2 c. chopped onion fine
1/4 c. chopped green pepper (optional)
1/2 tsp. salt
1/4 tsp. pepper
4 c. thinly sliced potatoes
1 lb. sausage, cooked and crumbled
1 tbsp. butter
1/2 c. shredded Cheddar cheese, mild

Combine soup, milk, onion, green pepper, salt and pepper. Blend together and place half the potatoes in a greased 2-quart casserole. Place sausage next, 1/2 soup mixture, repeat layers. Dot with butter. Bake at 350 degrees for 1 1/4 hour covered. Remove cover, sprinkle with cheese and bake uncovered 15 minutes more.