1 to 2 purple onions
2 to 4 potatoes
24 to 32 oz. smoked sausage
2 (15 oz. ea.) cans corn (well drained)
2 (15 oz. ea.) cans green beans (well drained)
shredded cheese (your choice)
salt and pepper
oregano
sweet basil
garlic powder

EQUIPMENT NEEDED:

1 knife
1 cutting board
1 13x9-inch pan, generously greased with butter (Pyrex works great & cleans up very easily)

Preheat oven to 350°F. Slice onion as if for onion rings, but don't pull the rings apart. Place in a single layer at the bottom of the pan. Completely cover the bottom of the pan by filling gaps between the slices with pieces from any leftover onion. Season to taste with salt, pepper, oregano, sweet basil, and garlic powder.

Cut potatoes into round slices. Place in a single layer on top of onion layer. Fill in gaps the same way with any left over potato. Season same as onion layer.

Cut smoked sausage into oblong slices by cutting at a slight angle (instead of straight across for round slices). Place in a single layer on top of potato layer. Overlap the ends as you place the slices (this is the reason for the oblong cut). Season the same as the other two layers.

Cover pan with foil and bake at 350°F for approximately 45 minutes. Make sure the potatoes and onions are soft.

Then, layer the corn and green beans on top of the sausage layer.

Note: If you have veggie-picky eaters, you can put the corn on one half and green beans on the other. I put one can of corn on one end, one can of green beans on the other end, and mix one can of each in the middle.

Cover the vegetable layer with the shredded cheese (I use a whole 2-pound bag, but you can use less).

Place back in oven just long enough for the vegetables to warm and the cheese to melt.

Enjoy!!

Submitted by: Lea Green