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

In large skillet, cook sausage until no longer pink. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 11 X 7-inch baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. Cover and bake at 350°F for 1 1/2 hrs. Uncover and sprinkle cheese on top. Cook 5 mins. until cheese is melted.