Cut sausage into bite-sized pieces. Brown on all sides in skillet, drain. Combine soup, milk, onion, green pepper, pimiento, salt and pepper to taste in bowl; mix well. Layer potatoes, sausage and soup mixture half at a time in 2 quart casserole. Dot with butter. Bake, covered, at 350 F. for 1 hour and 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 minutes longer or until potatoes are tender. Yield: 3-4 servings. Submitted by Anita M.Wilson, Alpha Mu, Mansfield, Ohio MC formatting by firstname.lastname@example.org NOTES : This was an excellent, flavorful main dish. I used the lower fat cream of mushroom soup and drained the sausage very well on paper towels after browning. Recipe by: All-New 1987 Holiday Cookbook, Beta Sigma Phi, p. 104 Posted to MC-Recipe Digest V1 #695 by Roberta Banghart
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4|
|Calories from Fat: 404 (62%)|
|Amt Per Serving||% DV|
|Total Fat 44.8g||60 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 114.2mg||35 %|
|Sodium 849.1mg||29 %|
|Potassium 1039.6mg||27 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 29.4g|
|Protein 28.4g||41 %|
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Calories per serving: 651
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