1 lb. bulk Italian sausage
3 c. mashed potatoes
1 c. chopped onion
3/4 c. chopped green pepper
2 garlic cloves, minced
1 tbsp. vegetable oil
2 c. sliced fresh mushrooms
2 c. chopped fresh tomatoes
1 (2 1/4 oz.) can sliced ripe olives, drained
1 tsp. dried basil
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. grated Parmesan cheese
1 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes

In a skillet, cook sausage until no longer pink and drain. Place in greased 9-inch square baking dish. Top with potatoes. In the same skillet, sauté onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender. Stir in mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1-inch of edge of dish. Sprinkle Parmesan cheese and parsley on top.

Bake, uncovered, at 350°F for 30 to 35 minutes or until top is lightly browned.

Yield: 4 to 6 servings.