1 lb Johnsonville Italian Sausage mild or spicey
10 1/2 oz cream of mushroom
1 cup milk
1/2 tsp salt
1 pinch black pepper to taste
1/2 cup yellow onion chopped
3 cup potato peeled and sliced
2 cup shredded cheddar cheese
2 tbsp fresh parsley chopped, for garnish (optional)

Preheat oven to 350 degrees F.
Cook Johnsonville Italian Sauage per Instructions in the Johnsonville Sizzling Sausage Grill. Transfer sausage to a paper towel-lined plate until sausage is cool enough to handle. Once cool, slice sausage into 1/2 inch bite-sized pieces, then set aside.
In a medium bowl, whisk together the cream of mushroom, milk, salt, black pepper, and yellow onion until combined, then set aside.
In a 9x13 baking dish, layer 1/2 of the sliced potatoes, 1/2 of the cream mixture, and 1/2 of the sliced Italian sausage. Repeat layers until all Ingredients are used and the baking dish is full.
Cover dish with aluminum foil and bake for 1 hour.
Remove dish from oven and sprinkle top with cheddar cheese. Return dish to oven and cook, uncovered until cheese is melted to the desired amount, between 3-10 minutes.
Serve potato and Italian sausage casserole immediately with chopped parsley as garnish (optional).
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