5 c. peeled & thinly sliced potatoes
1 lb. cooked ham, cut into cubes
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/4 c. milk
1/4 c. green pepper
1/2 c. chopped onion
Dash of pepper
2 tbsp. butter

Place half the potatoes in the bottom of a greased 2 quart casserole. Cover with ham and top with remaining potatoes. Combine soup, milk, onion and peppers; mix well. Pour over potatoes. Dot with butter and bake at 350 degrees for 1 hour. Uncover and bake an additional 30 to 45 minutes or until potatoes are tender. Yield: 6 servings.