1 lb Hatfield pork sausage, removed from casing
1 can condensed cream of mushroom soup, undiluted
3/4 cup milk
1/4 cup chopped onion
salt and pepper to taste
3 cups thinly sliced peeled potatoes
1-1/2 cup shredded cheddar cheese
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 11-in. x 7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers.
Cover and bake at 350°F for 1-1/2 hours or until the potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Save by using Cooking Onions and Serve with Simply Potatoes Mashed Potatoes.
Prices Valid October 2, 2016 to October 8, 2016
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