Amish Sausage and Potato Casserole

Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the ground sausage to the skillet and cook until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat.

In a large mixing bowl, combine the cream of mushroom soup and sour cream. Stir in the cooked sausage and onions.

Layer the sliced potatoes in a greased 9×13 inch baking dish. Season with salt and pepper.

Pour the sausage mixture over the potatoes, spreading it evenly.

Sprinkle the shredded cheddar cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before serving.

For a lighter version, you can use turkey sausage instead of pork sausage. If you’re not a fan of cream of mushroom soup, cream of chicken works just as well. Feel free to add some vegetables like bell peppers or mushrooms for extra flavor and nutrition. For a bit of spice, try adding a pinch of red pepper flakes or using spicy sausage. If you’re short on time, you can use frozen hash browns instead of fresh potatoes.