8 medium potatoes, peeled and sliced 2 teaspoons salt 1 can cream of mushroom soup 1 cup milk 1 green pepper, chopped 1 medium onion, chopped fine Sprinkle with pepper
Butter a 2-quart casserole. Alternate layers of potatoes, onions, and green pepper. Season each layer. Combine soup and milk and pour over vegetable layers. Bake at 350 for 1 1/2 hours. Serves 8.
Gail Lindale, Texas
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