Print Edition: June 4, 2014
Although this recipe feels like a winter dish, it can be enjoyed all year round. It’s easy to prepare and is great to pop in the oven and forget about. This recipe calls for a can of mushroom soup, but for those who do not enjoy mushrooms, don’t worry; you can’t even taste the mushroom flavour because the farmer sausage and cheese are so heavenly. For those who do love mushrooms, you can add chopped up mushrooms and extra milk to keep the sauce creamy and add more flavour to the dish. What I like about this recipe is that these ingredients are not extravagant and are usually in your pantry anyway — for the student, this is an added bonus. Enjoy!
6 – 8 medium potatoes, peeled and sliced into coins
1 – 1 ½ farmer sausage, thinly sliced into coins
1 tbsp butter
1 tbsp flour
¼ tsp salt
½ cup of milk
½ – 1 cup of grated cheddar cheese or parmesan
1 can of cream of mushroom soup
Mix potatoes and farmer sausage in a 9”x12” casserole dish. Melt the butter, then blend in flour, salt, and milk gradually, stirring constantly. Add cheese and soup, stirring until sauce bubbles. Pour sauce over potatoes and sausage. Bake at 350°F for 75 to 90 minutes, and stir the dish at the halfway point to keep from burning.