Average Rating: 4.529411TOTAL TIME: Prep: 20 min. Bake: 65 min.
YIELD: 6 servings.Ingredients
- 1 pound bulk pork sausage
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup 2% milk
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups sliced peeled potatoes
- 2 cups shredded cheddar cheese
- Minced fresh parsley, optional
Instructions
- 1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine soup, milk, onion, salt and pepper.
- 2. In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
- 3. Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.
Nutrition Facts
1 cup: 430 calories, 29g fat (15g saturated fat), 77mg cholesterol, 1130mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 17g protein.