Scalloped Potatoes

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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