Potato Sausage Casserole
CATEGORIES
INGREDIENTS
  • Cooking Time: 100
  • Servings: 6
  • 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)
DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Spray 1 1/2-quart casserole with nonstick cooking spray; set aside.
  3. Cook sausage in large skillet over medium-high heat, stirring to separate, until no longer pink; drain fat.
  4. Stir together soup, milk, onion, salt and pepper in medium bowl.
  5. Place half of potatoes in prepared casserole.
  6. Top with half of soup mixture; top with half of sausage.
  7. Repeat layers, ending with sausage.
  8. Dot with butter.
  9. Cover pan with foil.
  10. Bake 1 1/4 to 1 1/2 hours or until potatoes are tender.
  11. Uncover.
  12. Sprinkle with cheese.
  13. Return to oven; bake until cheese is melted and bubbly.