Ingredients
1 pound bulk pork sausage1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup 2% milk1/2 cup chopped onion1/2 teaspoon salt1/4 teaspoon pepper3 cups sliced peeled potatoes2 cups shredded cheddar cheeseMinced fresh parsley, optional
Preparation
Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper.
In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers.
Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.
