Sausage and Potato Casserole

Ingredients

• 1 pound breakfast sausage
• 1 can (10¾ ounces) condensed cream of mushroom soup
• ¾ cup milk
• ½ cup sour cream
• 1 small onion, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 cups peeled potatoes, thinly sliced
• 1 cup shredded mild cheddar cheese

Instructions

1. Brown the sausage in a skillet over medium heat; drain.
2. Combine the soup, milk, sour cream, onion, salt, and pepper.
3. In a lightly greased 5-quart slow cooker, layer half of the potatoes, soup mixture, and sausage. Repeat the layers.
4. Cook on low for 6–8 hours, or until the potatoes are tender.
5. Sprinkle with cheese, cover, and cook for 5–10 minutes more.