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| 1 x ca. 450 g | Bulk pork sausage |
| 10 3/4 x ca. 30 g | Can condensed cream of mushroom soup, undiluted |
| 3/4 Tasse | milk |
| 1/4 Tasse | onion chopped |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 3 Tasse | Thinly sliced peeled potatoes (1 1/4 lb.) |
| 1 Tasse | Shredded Cheddar cheese(4oz) |
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In a large skillet, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 17 x 17 x 2-inch baking dish, layer half the potatoes, soup mixture, and sausage; repeat layers. Cover and bake at 350 F for 1 1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese; return to oven until cheese is melted, about 5 minutes.
From Yvonne Bird, in "Favorite Recipes" of the Rebecca Guild, McGraft Memorial Congregational Church, Muskegon, Mi. Typed for you by Joan MacDiarmid.
08, 99
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