Wednesday, April 3, 2019


It's time to get back to a more normal routine and find a casserole to cook and then enjoy for several meals during the week. This recipe for a potato and sausage casserole was just perfect. I found the recipe in one of my newer purchased Amish cookbook (at an estate sale) called simply Amish Cooking. There is no author just the name of the publishing company, but I have found a number of good recipes in it.

I decided to "spice" it up a little and used Italian sausage in it instead of just ground sausage. It makes plenty for a family or will provide three or four meals for leftovers if you have a small family.

Click here for a printable version of just the recipe.


1       pound bulk pork sausage or ground pork (I used Italian sausage)
1       can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4    cup milk
1/2    cup chopped onion
1/2    teaspoon salt
1/4    teaspoon black pepper
3       cups sliced potatoes (I used closer to 4 cups from 3 potatoes)
1/2    tablespoon butter, cut into small pieces (I used spray butter)
1-1/2 cups (6 ounces) shredded cheddar cheese

Preheat oven to 350 degrees F. Spray a 1-1/2 quart casserole dish with nonstick cooking spray; set aside.

Cook sausage in large skillet over medium-high heat, stirring to separate, until no longer pink; drain fat.

Stir together soup, milk, onion, salt, and pepper in bowl.

Place half of potatoes in prepared casserole. (I made two layers).
Pour half of the soup mixture over the potatoes.
Top with half of the cooked sausage.
Repeat layers, ending with sausage. Dot with butter or spray with spray butter.

Cover pan with foil and bake 1-1/4 to 1-1/2 hours or until potatoes are tender.
Uncover and sprinkle with the cheese.
Return to oven and bake until cheese is melted and bubbly.

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