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Sausage Potato Casserole

1 lb Bulk pork sausage 10 3/4 oz Can condensed cream of mushroom soup, undiluted
3/4 c Milk
1/4 c Chopped onion
1/2 ts Salt
1/4 ts Pepper
3 c Thinly sliced peeled potatoes (1 1/4 lb.)
1 c Shredded Cheddar cheese(4oz)

In a large skillet, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 17 x 17 x 2-inch baking dish, layer half the potatoes, soup mixture, and sausage; repeat layers. Cover and bake at 350 F for 1 1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese; return to oven until cheese is melted, about 5 minutes.

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