1 Pound ground breakfast sausage
1 Can (10.5 ounces) Wild Harvest Organic cream of mushroom condensed soup
3/4 Cup Wild Harvest Organic milk
1/2 Cup chopped onion
1/2 Teaspoon Essential Everyday ground black pepper
1/4 Teaspoon Essential Everyday salt
3 Cups potatoes, sliced 1/8- inch thick (about 1 pound)
3 Tablespoons Wild Harvest Organic butter
2 Cups Essential Everyday shredded cheddar cheese

Preheat oven to 350 degrees F

In a large skillet over medium high heat, cook and crumble sausage until done. Pour off grease and pat with paper towels to remove excess oil.

In a medium bowl, whisk together soup, milk, onion, pepper and salt.

Spray a 2-quart casserole with nonstick cooking spray. Place half the potatoes in bottom of dish. Top with half the soup mixture and half the cooked sausage. Repeat layers, ending with sausage; dot with butter.

Cover and bake for 1 to 1 1/2 hours. Uncover, sprinkle with cheese and return to oven, baking until cheese is melted and bubbly, about 5 minutes.