4-5 med. potatoes, sliced
3/4 c. green or red bell pepper, chopped
1/2 c. onion, chopped
1 (11 oz.) can condensed cheddar cheese soup/sauce
1/2 c. milk
1/8 tsp. pepper
1 1/4 c. rolled oats, not cooked
4 oz. cheddar cheese, shredded
1/2 c. butter, melted
2 tbsp. fresh parsley, snipped or 2 tsp. parsley flakes
1 tsp. paprika

Cook potatoes until crisp tender. Drain. Place potatoes in greased 11 x 7 inch dish. Cover potatoes with bell pepper and onion. Combine soup, milk, and pepper and pour over vegetables. Combine remaining ingredients and sprinkle over potato mixture. Bake at 400 degrees for 25 minutes.