Ingredients
1 pound bulk pork sausage1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup whole milk1/4 cup chopped onion1/2 teaspoon salt1/4 teaspoon pepper3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)1 cup shredded cheddar cheese
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper.
In an ungreased 11x7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers.
Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
