This is an old newspaper clipping I found in my late mother's recipe collection after she passed away.
1/4 cup butter
1 can cream of mushroom soup
1 pint sour cream
1/3 cup chopped onion
1 1/2 cups shredded cheddar cheese
7 medium potatoes
1 lb smoked sausage, sliced
1 can (2.8-oz) French fried onion rings
In a large 3-quart saucepan melt butter: stir in soup, sour cream, chopped onion, and cheese. Set aside. Dice potatoes and add to the sauce. Place in a 12 x 8 x 2-inch buttered casserole dish and bake uncovered at 350 degrees for 45 minutes. Remove from the oven; stir in sausage slices and continue baking for 15 minutes or until the potatoes test done and tender. Top with the French fired onion rings and bake 10 minutes longer. Makes 8 servings.
Variations; Instead of the oven, product may be cooked in a crock-pot for 6 to 8 hours. Onions may be crisped in oven and added as a garnish.
1 can cream of mushroom soup
1 pint sour cream
1/3 cup chopped onion
1 1/2 cups shredded cheddar cheese
7 medium potatoes
1 lb smoked sausage, sliced
1 can (2.8-oz) French fried onion rings
In a large 3-quart saucepan melt butter: stir in soup, sour cream, chopped onion, and cheese. Set aside. Dice potatoes and add to the sauce. Place in a 12 x 8 x 2-inch buttered casserole dish and bake uncovered at 350 degrees for 45 minutes. Remove from the oven; stir in sausage slices and continue baking for 15 minutes or until the potatoes test done and tender. Top with the French fired onion rings and bake 10 minutes longer. Makes 8 servings.
Variations; Instead of the oven, product may be cooked in a crock-pot for 6 to 8 hours. Onions may be crisped in oven and added as a garnish.
file photo
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