Potato Sausage Casserole

1 lb. bulk sausage
1/2 cup chopped onion
3 cups sliced potatoes
1 can cream of mushroom soup
3/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 cup grated cheese

Boil potatoes in their jackets, cool and slice (this can be done ahead). Meanwhile brown sausage and onion in skillet. Mix together milk, soup, salt and pepper. In a 2 quart casserole sprayed with non-stick cooking spray, layer half the potatoes, half the soup mixture and half the sausage. Repeat, ending with sausage. Top with grated cheese and bake at 350ºF for 45 minutes or until cheese is melted and casserole is hot through.

Hash Brown Casserole

32 oz. frozen hash browns, thawed
1 stick melted butter
1 tsp. salt and pepper
1/2 cup chopped onions
8 oz sour cream
1 can cream of chicken soup
8 oz grated cheddar cheese
bread crumbs or crushed corn flakes for topping

Stir all ingredients, except topping, together. Transfer to a 13x9x2 baking dish coated with non-stick cooking spray. Sprinkle on topping. Bake at 350ºF for 30 minutes, or until done.