Ingredients:

1lb bulk sausage

1 can condensed cream of mushroom soup

3/4 cup milk

1/2 cup sour cream

1 small onion chopped

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced peeled potatoes

1 cup shredded mild cheddar cheese

Directions:

1. In a medium skillet, brown the sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, sour cream, onion, salt and pepper. Grease slow cooker inserts and layer half the potatoes, soup mixture and sausage; repeat layers.

2. Cook on low setting for 6-8 hours or until done. Uncover and sprinkle with cheese. Cover and cook 5-10 more minutes or until cheese has melted.

Bon Appetit!