4 medium sized potatoes (I prefer red but any will do)
1/2 lb. ground "bulk" sausage
1 (10 oz.) can cream of chicken soup
1 cup milk
1/2 cup bacon bits, divided (Hormel)
4 slices American or cheddar cheese

Preheat oven to 425°F.

Peel potatoes and then wash them. Slice potatoes into thin slices (we want them to cook quickly). I would say close to 1/10th of an inch.

In a pot or skillet, cook ground sausage over medium-high heat and drain any fat.

Return sausage to the pot/skillet and turn to medium heat. Add entire can of cream of chicken soup. Then add a cup of milk. Bring to a simmer and add the potato slices. Add about 3/4 cup of bacon bits. Stir and let simmer for 1 to 2 minutes.

Pour the mixture into a baking dish. I use a square baking dish but any medium size baking dish will do, or you can use an "iron" skillet.

Bake at 425°F for about 20 minutes or until potatoes start to turn golden brown.

Remove from oven and evenly place cheese slices on top. Sprinkle reserved bacon bits over cheese for color. Return to the hot oven for about 5 minutes more or until the cheese melts.

Let stand for 2 to 3 minutes before serving.

Variation: For an extra kick you can use spicy sausage or 1/4 teaspoon of paprika. I normally don't use any extra seasoning in the casserole because the sausage is already seasoned.

Makes about 4 to 5 servings.

Hope you enjoy!

Submitted by: Kchapman37