"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sausage Potato Caserole Recipe

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This recipe for Sausage Potato Caserole, by , is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen
Added: Monday, August 23, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 pound bulk pork sausage
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
3/4 cup milk
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups thinly sliced peeled potatoes
1 cup shredded Cheddar cheese

Directions:
Directions:
1.In a large skillet, cook sausage over medium heat until no longer pink; drain. In a bowl, combine the soup, milk, onion, salt and pepper. In an ungreased 11-in. x 7-in. x 2-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers.
2.Cover and bake at 350 degrees F for 1-1/2 hours or until the potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

 

 

 

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