1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tbsp. chopped pimiento
1/2 tsp. salt
1/4 tsp. pepper
4 c. thinly sliced potatoes
1 lb. sausage, cooked and crumbled (I use Jimmy Dean, regular)
1 tbsp. butter
1/2 c. shredded Cheddar cheese

Combine soup, milk, onion, green pepper, pimiento, salt and pepper. Blend well. Place half the potatoes in a greased 2 quart casserole.

Sprinkle half the sausage over potatoes. Cover with half the soup mixture. Repeat layer. Dot with butter. Cover and bake at 350 degrees for 1 1/4 hours. Remove. Cover and sprinkle with cheese and bake uncovered. 15 minutes more.

(New Hope)