| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole, Main dish | 6 | Servings | |
INGREDIENTS
| 1 | lb | Bulk pork sausage |
| 10 3/4 | oz | Can condensed cream of mushroom soup, undiluted |
| 3/4 | c | Milk |
| 1/4 | c | Chopped onion |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | c | Thinly sliced peeled potatoes (1 1/4 lb.) |
| 1 | c | Shredded Cheddar cheese(4oz) |
INSTRUCTIONS
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 1 1/2 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" <[email protected]> on Feb 08, 99
A Message from our Provider:
“Forgiveness is not automatic”