1 can (10 1/2 oz.) condensed cream of mushroom soup
1/2 c. milk
1/2 c. finely 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 pkg. (8 oz.) precooked sm. smoked sausages, cut in bite pieces
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. Add half the sausage. Cover with half the soup mixture. Repeat layers. Dot with fat. Cover and bake at 350 degrees F. (moderate oven) about 1 1/4 hours.

Remove cover. Sprinkle with cheese and bake, uncovered, 15 minutes more or until potatoes are tender.

Menu suggestion: Serve with Brussels sprouts, fruit and gingerbread.