Potato and Sausage of Choice Casserole

Potato and Sausage of Choice Casserole
6 servings
Printer Version

1 pound of sausage, mild , sweet or spicy, Italian, turkey, andouille, Jimmy Dean, I don't care.
1 can of cream of mushroom soup, undiluted
3/4 cup milk
1 tablespoon butter
1/2 cup chopped onion
1/4 cup of chopped celery
1/4 cup chopped green peppers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups sliced peeled potatoes
2 cups (8-ounces) shredded cheese, cheddar, pepper Jack, Colby, whatever you like.
Minced parsley or cilantro for garnish

Remove casings from sausage. In a large skillet, cook sausage over medium heat until no longer pink; drain well, remove from skillet and set aside.

Add butter to skillet; add onion, celery and green pepper, sauteed for about 3-4 minutes. Combine soup, milk, salt and pepper and add to the onion mixture.

In a greased 2-quart baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.

Cover and bake at 350 degrees F. for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 5-10 minutes or until the cheese is melted. Garnish with parsley or cilantro if desired.