Potato and Sausage Casserole
6 medium red potatoes; sliced
1 lb breakfast sausage; crumbled
1 medium yellow onion; diced
1/2 pound mushrooms; cleaned and sliced
1/2 pound cream cheese; softened
2-3 cups grated cheddar cheese
1 lb frozen green peas; thawed
salt and pepper
Cook sliced potatoes either in microwave or over steam until just tender. Set aside.
Place sausage in oven proof skillet and cook in oven at 350-400 F until no longer pink inside (about 20 minutes).
Remove sausage to another plate and set aside. Reserve a few tablespoons of sausage drippings in the skillet. Add onions and mushrooms. Season with salt, pepper, and garlic powder. Add a 1/4 cup of water or wine; cover and reduce heat. Simmer until onions are barely tender.
Place sausage, onions, peas and mushrooms into a 9″ x 13″ baking dish (I use a commercial half-tray.). Mix in a generous amount of cheddar cheese. Stir in the softened cream cheese. Season with a generous splash of Worcestershire sauce. Spread the mixture evenly in pan and top with more grated cheese.
Bake in oven for 30-50 minutes or until browned lightly. Serve with Sriracha sauce or other favorite topping.