Potato and Broccoli Casserole

1 (10 oz.) pkg. frozen broccoli, thawed
1 (10 3/4 oz.) can condensed broccoli cheese soup or cream of broccoli soup
1 tsp. salt
1/4 tsp. pepper
10 med.-size potatoes (about 3 1/2 lb.)

About 2 1/2 hours before serving: Squeeze liquid from broccoli. In large bowl, combine broccoli, undiluted broccoli cheese soup, or cream of broccoli soup, milk, salt and pepper. Preheat oven to 350°. Peel potatoes and slice into 1/8-inch-thick slices. Grease deep 2-quart casserole. Spoon potato mixture into casserole, arranging top layer of potato slices in concentric circles. Cover and bake 1 hour; uncover, and bake 1 hour longer, or until potatoes are tender and top is brown.

Adelaide Naas