_6 servings_
1 can (10½ ounces) condensed cream of mushroom soup
½ cup milk
½ cup finely chopped onion
¼ cup chopped green pepper
1 tablespoon chopped pimiento
½ teaspoon salt
¼ teaspoon pepper
4 cups thinly sliced potatoes
1 package (8 ounces) precooked small smoked sausages, cut in
bite-size pieces
1 tablespoon butter or margarine
½ cup 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° F. (moderate oven) about 1¼ 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.