| 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" <Robert-Miles@usa.net> on Feb
08, 99
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