1 lb. bulk pork sausage
1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
3/4 c. milk
1/4 c. chopped onion
1/2 tsp. salt
1 tsp. pepper
3 c. thinly sliced peeled potatoes (about 1 1/4 lb.)
1 c. (4 oz.) shredded Cheddar cheese

In a large skillet, cook sausage until no longer pink. Drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 11 x 7 x 2-inch baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. Cover and bake at 350°F for 1 1/2 hours or until the potatoes are tender. Uncover and sprinkle with cheese. Return to oven until cheese is melted, about 5 minutes.

Yield: 4 to 6 servings.