| 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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