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
1/2 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; 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 cheese melts. Garnish with parsley if desired. Yield: 6 servings.