http://www.harpsfood.com/Recipes/Detail/4850/
Yield: 6 servings
| 1 | lb. | ground breakfast sausage | |
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| 1 | can | (10.75 oz.) condensed cream of mushroom soup, undiluted | |
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| 3/4 | cup | milk | |
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| 1/2 | cup | chopped onion | |
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| 1/2 | teaspoon | each salt and pepper | |
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| 3 | cups | raw sliced potatoes | |
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| 3 | tablespoons | butter | |
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| 2 | cups | shredded cheddar cheese | |
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Cook sausage in large skillet over medium high heat until done; drain. In a medium bowl, combine soup, milk, onion, salt and pepper. Coat 2 qt. casserole with nonstick cooking spray. Place half of potatoes in bottom and top with 1/2 soup mixture and then 1/2 of the cooked sausage. Repeat layers, ending with sausage. Dot with butter. Bake at 350 degrees, covered for 1-1 1/2 hours. Uncover, sprinkle with cheese and return to oven, baking until cheese is melted and bubbly.
http://www.harpsfood.com/Recipes/Detail/4850/
Harps General Office: P.O. Box 48, 918 S. Gutensohn Road, Springdale, AR 72765
Phone: 877-772-8193 or 479-751-7601 Fax: 479-751-3625
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PWS 28
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