Wednesday, February 1, 2017
JEAN'S POTATO-SAUSAGE CASSEROLE
1 pound bulk pork sausage or ground pork
1 can (10 3/4 ounces) condensed cream of mushroom soup undiluted
3/4 cup milk
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups sliced potatoes
1/2 Tablespoon butter, cut into small pieces
1 1/2 cups (6 ounces) shredded Cheddar cheese
Preheat oven to 350 degrees. Spray 1 1/2 quart casserole with nonstick cooking spra. Set aside.
Brown sausage in large skillet over medium heat 6 minutes, stirring to break up meat; 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 casserole with foil. Bake 1 1/4 to 1 1/2 hours or until potaatoes are tender. Uncover, sprinkle with cheese. Return to oven, bake until cheese is melted and casserole is bubbly.