Sausage potato casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk pork sausage |
| 10¾ | ounce | Can condensed cream of mushroom soup, undiluted |
| ¾ | cup | Milk |
| ¼ | cup | Chopped onion |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | cups | Thinly sliced peeled potatoes (1 1/4 lb.) |
| 1 | cup | Shredded Cheddar cheese(4oz) |
Directions
In a large skillet, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 17 x 17 x 2-inch baking dish, layer half the potatoes, soup mixture, and sausage; repeat layers. Cover and bake at 350 F for 1½ hours or until potatoes are tender. Uncover and sprinkle with cheese; return to oven until cheese is melted, about 5 minutes.
From Yvonne Bird, in "Favorite Recipes" of the Rebecca Guild, McGraft Memorial Congregational Church, Muskegon, MI. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@...> on Feb 08, 99