Harps Recipes

http://www.harpsfood.com/Recipes/Detail/4850/

Potato and Sausage Casserole

Yield: 6 servings

Ingredients

1 lb. ground breakfast sausage
1 can (10.75 oz.) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/2 cup chopped onion
1/2 teaspoon each salt and pepper
3 cups raw sliced potatoes
3 tablespoons butter
2 cups shredded cheddar cheese

Directions:

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.

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Harps Recipes

http://www.harpsfood.com/Recipes/Detail/4850/

PWS 28