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1 lb. sausage
1 can cream of mushroom soup
3/4 c. milk
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
3 c. sliced peeled raw potatoes
2 c. shredded Cheddar cheese

Brown sausage and onion; drain and set aside. Combine soup, milk,
salt and pepper. In a greased 2-quart casserole dish, layer half of
the potatoes, half of the soup mixture and half of the sausage.
Repeat, ending with sausage. Cover and bake at 350 degrees for 1 hour, or
until potatoes are tender. Sprinkle with cheese; return to oven
uncovered for 2 to 3 minutes.

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