4 to 5 med. red potatoes, sliced (about 1 1/2 lbs.)
3/4 c. chopped green or red bell pepper
1/2 c. chopped onion
1 (11 oz.) can condensed Cheddar cheese soup/sauce
1/2 c. milk
1/8 tsp. pepper
1 1/4 c. Quaker Oats (quick or old fashioned), uncooked
1 c. (4 oz.) shredded Cheddar cheese
1/4 c. butter, melted
2 tbsp. snipped fresh parsley or 2 tsp. parsley flakes
1 tsp. paprika

Heat oven to 400 degrees. Grease 11 x 7 inch dish. Cook potatoes in boiling water 10 minutes or until crisp-tender; drain. Place potatoes into prepared dish; top with bell pepper and onion. Pour combined soup, milk, and pepper over vegetables. Combine remaining ingredients; sprinkle over potato mixture. Bake 20 to 25 minutes or until bubbly. 8 servings.