Sausage Potato Bake

Preheat the oven to 350°F (175°C).

In a 4-quart casserole dish, combine the cubed potatoes, sausage, cream of mushroom soup, and vegetable beef soup. Mix everything together until the ingredients are evenly coated.

Cover the dish with foil and bake for 1½ hours, or until the potatoes are tender and the sauce is bubbly. Stir once or twice during baking for even cooking.

To Make in a Slow Cooker:

Place the potatoes, sausage, mushroom soup, and vegetable beef soup into the slow cooker. Cover and cook on Low for 3–5 hours, until the potatoes are soft and the sauce is thickened.

Tip:

For a richer flavor, sprinkle shredded cheddar or mozzarella cheese over the top during the last 10 minutes of baking. Garnish with chopped parsley before serving.