1 lb. bulk pork sausage
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
3/4 c. milk
1/2 c. chopped onion
1/4 tsp. pepper
1/2 tsp. salt
3 c. peeled and sliced raw potatoes
2 c. (8 oz.) shredded Cheddar cheese
Chopped fresh parsley

Brown sausage, drain, and set aside. Combine soup, milk, onion, salt and pepper. In a greased 2-quart casserole, layer half of the potatoes, half of the soup mixture and half of the sausage. Repeat, ending with sausage. Cover and bake at 350 degrees for 1 hour or until potatoes are tender. Sprinkle with cheese, return to oven uncovered for 2 to 3 minutes or until the cheese melts. Garnish with parsley.

Makes 6 servings.