1 can cream of mushroom or celery soup
Dash of pepper
1/2 c. milk
1/2 tsp. salt
1/4 c. onions, minced
1/4 green peppers, chopped
5 c. cooked potatoes, sliced
2 tbsp. butter
1 c. shredded cheese

Blend soup and milk. Heat to boiling; add salt, pepper, onion, and pepper. Arrange layers of potatoes in greased 2 quart casserole. Pour on the sauce. Cover and bake at 375 degrees for 30 minutes. Dot with butter and sprinkle cheese on; cook until cheese melts.