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 5, 2014 to October 11, 2014
Thank you for shopping at Boyers!
We hope you enjoy this recipe and continue to visit your local boyers and boyersfood.com!