Cheesy Hashbrown Casserole

• 1# sausage of your choice
• 1 cup sour cream (low fat is fine)
• 1 can condensed cheddar cheese soup, undiluted
• 1 can full of milk
• 6 large baking potatoes, peeled (or unpeeled new red potatoes are good too)
• 3 cups shredded Cheddar cheese, divided
• 1/2 cup chopped onion
• 1 tablespoon butter
• Dash pepper & crushed red pepper
• 1 tbs mustard (we like spicy brown)
• 1/2 cup bread crumbs

1. Thoroughly brown sausage in a fry pan over medium heat. Drain most of fat off and add onions. Saute until softened.
2. Boil potatoes in a large pot of salted water until just beginning to get tender (don't need to cook fully~they'll bake in the oven some too) Drain potatoes. In a large bowl, combine 1 cup of shredded cheese, sour cream, soup, milk, mustard, and seasonings. Add potatoes and sausage/onions. Pour into a baking dish coated with nonstick cooking spray.
3. In a separate bowl, toss together bread crumbs and rest of the shredded cheese and top potatoes.
4. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.