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

Brown sausage set aside. Combine soup, milk, onion, salt and pepper. Grease a 2 quart casserole. Layer half the potatoes, soup mixture and sausage. Repeat ending with sausage. Cover and bake at 350 degrees for one hour or until potatoes are tender. Sprinkle with cheese. Return to oven for 2 or 3 minutes. Garnish with parsley. Serves 6