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Ingredients
1 Pound bulk pork sausage
1 (10 3/4 oz) Can cream of mushroom soup, undiluted
3/4 Cup milk
1/2 Cup onion, chopped
1/2 Teaspoon salt
1/4 Teaspoon pepper
3 Cups raw potatoes, peeled & sliced
2 Cups shredded cheddar cheese
Chopped fresh parsley, optional
Instructions
Brown sausage, drain and set aside. Combine soup, milk, onion, salt and pepper. In a greased 2 quart casserole, layer half of the potatoes, half of the soup mixture and half of the sausage. Repeat ending with sausage. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350�F for 1 hour or until potatoes are tender. Sprinkle with cheese; return to oven, uncovered, for 2 to 3 minutes or until the cheese melts.