1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1/4 cup chopped onion
1 tsp onion powder
1 tsp garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)
1-2 cup shredded cheddar cheese
In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.
In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.
Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.
