POTATO CASSEROLE with PEPPERS and MUSHROOM SOUP

POTATO CASSEROLE with PEPPERS and MUSHROOM SOUP

By Joan Clause

From a friend who had the general idea

Ingredients:

6          medium potatoes, peeled and sliced

1          can Campbell’s Cream of Mushroom Soup

Salt and white pepper

1 ½      cup milk

½         medium onion, chopped

2/3       cup mixture of green, red, and yellow peppers, chopped

With a whisk, beat together mushroom sauce, milk, salt, and white pepper in a small bowl.

    

Layer 1/3 potatoes in a medium, greased casserole dish, and sprinkle with 1/3 of the vegetables.    Ladle in 1/3 of the mushroom sauce.

    

Repeat layering, sprinkling, and ladling process twice more.

    

Bake covered for 45 minutes at 350º.

    

Uncover, and bake 15 minutes more.

    

Check potatoes to see if they are fork-tender.  Depending on the potatoes, they may need more time.

Makes a side dish for 4 – 6 people.