Ingredients
| 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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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 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.
Author's Comments
Recipe from Yvonne Bird in Favorite Recipes of the Rebecca Guild, McGraft Memorial Congregational Church, Muskegon, MI.
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