Sausage And Potato Casserole

Struggling to come up with original ideas for supper isn’t new. Cooks for years have been dealing with this dilemma. But there are those who look at this as a challenge. And if you have a little imagination, the possibilities are endless.

Those who don’t fall into this category, though, needn’t worry. With unending resources available on the Internet, a tasty supper is just keystrokes away.

I sometimes find myself looking for something new to fix for dinner. It’s those times I go to the Web or one of my dozens of cookbooks in search of inspiration. Often what I come up with is a combination of two or more recipes, and with my cooking experience over the years, the result generally is more than acceptable.

Here is a recipe that I fixed the other night. It’s the combination of a recipe I  found on the Internet and a little imagination. The result was delicious. And the nicest thing about it was I had all the ingredients on hand.

Sausage And Potato Casserole
1 pound sausage, cut in ½-inch slices (see note)
5 medium new potatoes (sliced thin)
1 small onion (chopped)
1 can mushroom soup
¾ cup milk
½ cup sour cream
Salt, pepper and garlic salt to taste
Cheddar cheese
Heat oven to 350 degrees and spray a 2-quart (11-by-7-inch) baking dish.
Cut up the kielbasa, potatoes and onion. In your baking dish, lay down your potatoes in a row and then your kielbasa and onions. Mix together in a small bowl the mushroom soup, milk, sour cream, salt, pepper and garlic salt. Pour this mixture over the potatoes and kielbasa. Bake in the oven for 1 hour and then top with cheese and put it back in the oven for 10 minutes. Just make sure your potatoes are fork tender.
Yield: Serves 4 to 6.
Note: Kielbasa or your favorite sausage will work in this recipe.

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