2 qts. peeled, sliced (1/4 inch) potatoes

Cover with water and cook about 10 minutes until about half done. Do not cook completely! Drain.

Mix:

1 can cream of mushroom soup
1/4 c. minced onion
1/4 c. minced green pepper
1 c. milk
1 to 2 tsp. salt (to taste)
1/4 tsp. pepper

Place half of potatoes in greased 3 quart casserole. Add half of soup mixture. Repeat layers. Bake, covered, about 1 hour, until potatoes are tender. Remove cover and bake until lightly browned on top.