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Potato Sausage Casserole

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Serves 6 | Prep Time | Cook Time 100

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Ingredients You'll Need

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.

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