1 lb bulk pork sausage
10¾ condensed cream of mushroom soup, (1 can) undiluted
¾ cup milk
½ cup onion, chopped
½ tsp salt
¼ tsp pepper
3 cups potatoes, sliced peeled
2 cups cheddar cheese, shredded
fresh parsley, minced, optional
Preheat oven to 350 degrees F. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt, and pepper.
In a greased 2-quart baking dish, layer ½ of the potatoes, soup mixture, and sausage. Repeat layers.
Cover and bake for 60 to 65 minutes until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2 to 3 minutes until cheese is melted. If desired, garnish with parsley.
Serve and enjoy.
Sugar: 3g
:
Calcium: 329mg
Calories: 488kcal
Carbohydrates: 22g
Cholesterol: 97mg
Fat: 34g
Fiber: 3g
Iron: 2mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 3g
Potassium: 730mg
Protein: 24g
Saturated Fat: 15g
Sodium: 941mg
Trans Fat: 1g
Vitamin A: 486IU
Vitamin C: 22mg
