| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese, Main dishes, Not sent, Potatoes, Sausage | 4 | Servings | |
INGREDIENTS
| 1 | lb | Hot sausage |
| 1 | cn | (10 oz) cream of mushroom soup |
| 1/2 | c | Milk |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped green bell pepper |
| 1 | tb | Chopped pimiento |
| 1/2 | ts | Salt |
| Pepper; to taste | ||
| 4 | c | Thinly sliced potatoes |
| 1 | tb | Butter or margarine |
| 1/2 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Cut sausage into bite-sized pieces. Brown on all sides in skillet, drain. Combine soup, milk, onion, green pepper, pimiento, salt and pepper to taste in bowl; mix well. Layer potatoes, sausage and soup mixture half at a time in 2 quart casserole. Dot with butter. Bake, covered, at 350 F. for 1 hour and 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 minutes longer or until potatoes are tender. Yield: 3-4 servings. Submitted by Anita M.Wilson, Alpha Mu, Mansfield, Ohio MC formatting by bobbi744@sojourn.com NOTES : This was an excellent, flavorful main dish. I used the lower fat cream of mushroom soup and drained the sausage very well on paper towels after browning. Recipe by: All-New 1987 Holiday Cookbook, Beta Sigma Phi, p. 104 Posted to MC-Recipe Digest V1 #695 by Roberta Banghart <bobbi744@sojourn.com> on Jul 28, 1997
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