Sausage and potatoes au gratin

4 Servings

Ingredients

Quantity Ingredient
1 pounds Hot sausage
1 can (10 oz) cream of mushroom soup
½ cup Milk
½ cup Chopped onion
¼ cup Chopped green bell pepper
1 tablespoon Chopped pimiento
½ teaspoon Salt
Pepper; to taste
4 cups Thinly sliced potatoes
1 tablespoon Butter or margarine
½ cup Shredded Cheddar cheese

Directions

Cut sausage into bite-sized pieces. Brown on all sides in skillet, drain.

Combine soup, milk, onion, green pepper, pimiento, salt and pepper to taste in bowl; mix well. Layer potatoes, sausage and soup mixture half at a time in 2 quart casserole. Dot with butter. Bake, covered, at 350 F. for 1 hour and 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 minutes longer or until potatoes are tender.

Yield: 3-4 servings.

Submitted by Anita M.Wilson, Alpha Mu, Mansfield, Ohio MC formatting by bobbi744@...

NOTES : This was an excellent, flavorful main dish. I used the lower fat cream of mushroom soup and drained the sausage very well on paper towels after browning.

Recipe by: All-New 1987 Holiday Cookbook, Beta Sigma Phi, p. 104 Posted to MC-Recipe Digest V1 #695 by Roberta Banghart <bobbi744@...> on Jul 28, 1997

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