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Servings: |
6 servings |
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Ingredients: |
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1 lb. bulk pork sausage
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
3 cups thinly sliced peeled potatoes
1 cup shredded cheddar cheese
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Directions:
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In a large skillet cook sausage until no longer pink; drain. In a bowl combine soup, milk, onion, salt and pepper. In an ungreased 17x17x2-inch baking dish, layer half the potatoes, soup mixture, and sausage; repeat layers. Cover and bake at 350°F for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese; return to oven until cheese is melted, approximately 5 minutes.
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Recipe from Yvonne Bird in Favorite Recipes of the Rebecca Guild, McGraft Memorial Congregational Church, Muskegon, MI.
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