Italian Potato Casserole

• 1 lb. bulk Italian sausage
• 3 c. mashed potatoes
• 1 c. chopped onion
• 3/4 c. chopped green pepper
• 2 garlic cloves, minced
• 1 Tbsp. vegetable oil
• 2 c. sliced fresh mushrooms
• 2 c. chopped fresh tomatoes
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 1 tsp. dried basil
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. grated Parmesan cheese
• 1 Tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes

1. In a skillet, cook sausage until no longer pink and drain. Place in greased 9-inch square baking dish. Top with potatoes. In the same skillet, saute onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender. Stir in mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1-inch of edge of dish. Sprinkle Parmesan cheese and parsley on top. Bake, uncovered, at 350u0b0 for 30 to 35 minutes or until top is lightly browned. Yield: 4 to 6 servings.

italian sausage, potatoes, onion, green pepper, garlic, vegetable oil, mushrooms, tomatoes, olives, basil, salt, pepper, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56962 (may not work)