SCALLOPED POTATOES AND PEPPERS

1 (10 3/4 oz) can condensed cream of mushroom soup
1 soup can milk
4 large potatoes, sliced 1/8 inch thick
1/3 cup sliced sweet red bell pepper
1/3 cup sliced sweet green bell pepper
1/3 cup sliced sweet yellow bell pepper
1/2 cup minced onion
salt and pepper to taste
1/2 cup cheddar cheese grated, divided in thirds
1/2 cup mozzarella cheese grated

Preheat oven to 350 degrees F. Spray a 13x9-inch baking dish with vegetable oil spray.

Mix soup and milk together.

In prepared baking dish, layer as follows, potatoes, peppers, onion, salt and pepper, cheese for 2 layers.

Spread soup mixture over top, then top with remaining cheese.

Cover and bake at 350 degrees F for 1 hour. Uncover and bake 10 minutes longer.

Remove from oven and let sit for about 10 minutes before serving.

Servings: 6
Source: Katherine Walden