Ingredients

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

Preparation

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.