Name: Sausage Potato Casserole
Prep time: 1200 min
Cook time: 80 min
Total time: 1280 min
Yield: 6 servings
Ingredients: 3 large russet potatoes (8-ounces each), peeled and sliced 1/8-inch thick (about 6 cups); 1 pound bulk mild italian sausage; 1/2 cup chopped onion; 1/2 cup chopped red sweet pepper; 1 (10.75-ounce) can condensed cream of mushroom soup; 3/4 cup milk; 2 cups shredded pepper jack cheese; 1/2 teaspoon black pepper; Finely chopped chives

Ingredients

3 large russet potatoes (8-ounces each), peeled and sliced 1/8-inch thick (about 6 cups)
1 pound bulk mild italian sausage
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
1 (10.75-ounce) can condensed cream of mushroom soup
3/4 cup milk
2 cups shredded pepper jack cheese
1/2 teaspoon black pepper
Finely chopped chives

Instructions

Step 1

Gather all ingredients.
Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Step 3

Cook sliced potatoes in a large saucepan of lightly salted, boiling water for 5 minutes. Drain.
Step 4

Meanwhile, cook sausage, in a 10-inch skillet over medium heat until no longer pink, breaking it into crumbles. Add onion and peppers; cook about 3 minutes more or until just beginning to soften; drain sausage mixture and set aside.
Step 5

Whisk together soup and milk in a medium bowl. Stir in 3/4 cup of the cheese and black pepper.
Step 6

Layer half the potatoes, soup mixture, and sausage mixture in the prepared dish. Repeat layers.
Step 7

Cover and bake until potatoes are tender, 45 to 50 minutes. Sprinkle with remaining 1 1/4 cups cheese. Bake, uncovered, until cheese is melted, 10 minutes.
Step 8

Let stand 15 minutes before serving. Garnish with chives.

Enjoy your meal!