Potato Sausage Casserole Recipe
Ingredients
| Bulk Pork Sausage - 1 pound | ||
| Undiluted Condensed Cream Of Mushroom Soup - 1 can (10-3/4 ounces) | ||
| Milk | 3/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Raw Potatoes - 3 cups, sliced, peeled | ||
| Cheddar Cheese | 2 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat oven to 350°.
MAKING
2. In a skillet add sausage and brown it.
3. Drain out from skillet and keep aside.
4. Add soup, milk, onion, salt and pepper. Mix well.
5 . In a greased 2-quarter casserole make layers with half of the potatoes, half of the soup mixture and half of the sausage.
6. Repeat the process and end with sausage.
7. Cover and freeze for a night.
8. Take out from refrigerator 30 minutes before baking.
9. Cover and bake for 1 hour until potatoes are cooked.
10. Sprinkle cheese over it.
11. Put back in oven and bake for 2 to 3 minutes.
SERVING
12. Garnish with parsley.
1. Preheat oven to 350°.
MAKING
2. In a skillet add sausage and brown it.
3. Drain out from skillet and keep aside.
4. Add soup, milk, onion, salt and pepper. Mix well.
5 . In a greased 2-quarter casserole make layers with half of the potatoes, half of the soup mixture and half of the sausage.
6. Repeat the process and end with sausage.
7. Cover and freeze for a night.
8. Take out from refrigerator 30 minutes before baking.
9. Cover and bake for 1 hour until potatoes are cooked.
10. Sprinkle cheese over it.
11. Put back in oven and bake for 2 to 3 minutes.
SERVING
12. Garnish with parsley.
Chef
