Ingredients
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2 lbs Italian sausage, casings removed (mild or spicy)
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2 -3 tablespoons olive oil
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2 teaspoons dried chili pepper flakes
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1 large onion, chopped
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1 -2 tablespoon fresh minced garlic, to taste
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1/4 cup grated parmesan cheese
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2 (10 ounce) cans cream of mushroom soup, undiluted
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1 1/4 cups evaporated milk (or 18% table cream)
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2 -3 cups shredded cheddar cheese (or to taste)
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1 (32 ounce) bag frozen tater tots (potatoes)
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seasoning salt
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black pepper
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1/2 cup parmesan cheese (or to taste)
Instructions
- Set oven to 350 degres.
- Butter a 13 x 9-inch baking dish.
- Heat oil in a large skillet over medium-high heat; add in the sausage meat with chili pepper flakes (if using) onions and garlic, stir with a wooden spoon breaking up the meat, cook until well browned (about 10-12 minutes) drain the fat, then add in about 1/4 cup Parmesan cheese; mix to combine.
- Spread the mixture into the baking dish.
- In a bowl mix the soup with evaporated milk, then pour over the sausage mixture in the baking dish.
- Sprinkle grated cheddar cheese over the soup.
- Top with the potato nuggets evenly over the cheese.
- Sprinkle the top of the nuggets lightly with seasoned salt and black pepper, then sprinkle with Parmesan cheese to taste.
- Bake uncovered for about 50-60 minutes, or until lightly browned.