1 hour 45 minutes
A creamy casserole made with potatoes, cheese, and savory Italian sausage, all cooked in a tasty white sauce. Perfect for a weeknight dinner or feeding a crowd.
‣ 1 pound italian sausage, mild or spicey ‣ 10 1/2 ounce cream of mushroom soup ‣ 1 cup milk ‣ 1/2 teaspoon salt ‣ 1 pinch black pepper, to taste ‣ 3 cup golden potatoes, peeled and sliced ‣ 1/2 cup yellow onion, chopped ‣ 2 cup cheddar cheese, shredded ‣ 2 tablespoon fresh parsley, chopped, for garnish (optional)
Cook the Italian sausages in whatever method you prefer, whether it be a grill, griddle, stovetop, or oven.
Once cooked, slice the sausages into bite-sized pieces.
In a medium bowl, whisk together the cream of mushroom soup, milk, salt, and pepper.
In a 9×13 baking dish, layer the ingredients in the following order: half of the sliced potatoes, half of the sausage, and half of the sauce. Repeat this step to use the other half of the ingredients, then sprinkle the top with the chopped yellow onion. Once done, bake!
Remove the casserole dish from the oven, discard the foil, then top with cheddar cheese. Once done, bake for a little bit longer, until cheese is melted.