1 lb. Goolsby Sausage (10 patties thawed)

1 Can Cream of Mushroom Soup, Undiluted

3/4 Cup Milk

1/2 Cup Chopped Onion

1/2 tsp. Salt

1/4 tsp. Pepper

3 Cups Sliced Peeled Raw Potatoes

3 Cups Shredded Cheddar Cheese

Brown sausage and crumble; drain and set aside. Combine Soup, milk, onion, salt & pepper. In a greased 2 quart casserole, 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.