Potato Sausage Casserole
1 lb. bulk pork sausage or ground pork (I use Jimmy Dean Sage sausage)
1 can (10 3/4 oz.) condensed cream of mussroom soup, undiluted
3/4 Cup milk
1/2 Cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
3 Cups sliced potatoes
1/2 Tbls. butter, cut into small pieces
1 1/2 Cups (6 oz.) shredded cheese (your choice)
Preheat oven to 350 degrees.
Spray 1 1/2-quart casserole with nonstick cooking spray; set aside.
Cook sausage in large skillet over medium-high heat, stirring to separate, until no longer pink; drain fat.
Stir together soup, milk, onion, salt and pepper in medium bowl.
Place half of potatoes in prepared casserole.
Top with half of soup mixture; top with half of sausage.
Repeat layers, ending with sausage.
Dot with butter.
Cover pan with foil.
Bake 1 1/4 to 1 1/2 hours or until potatoes are tender.
Sprinkle with cheese.
Return to oven; bake until cheese is melted and bubbly.