Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, sauté the smoked sausage slices over medium heat until they’re lightly browned. Remove the sausage from the skillet and set it aside.
In the same skillet, add the chopped onion and garlic. Sauté for a few minutes until the onion is translucent and the garlic is fragrant.
In a separate bowl, mix the condensed cream of mushroom soup, milk, paprika, salt, and pepper until well combined.
In the prepared baking dish, arrange half of the sliced potatoes in an even layer. Sprinkle half of the sautéed onions and garlic over the potatoes.
Place half of the browned smoked sausage rounds on top of the potatoes.
Spread half of the cheddar cheese over the sausage.
Pour half of the soup mixture over the cheese layer.
Repeat the layers: potatoes, onions and garlic, smoked sausage, cheese, and soup mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
After 45 minutes, remove the foil, and continue baking for an additional 15-20 minutes, or until the potatoes are tender, and the top is golden brown and bubbling.
Once the casserole is cooked through, remove it from the oven, and let it rest for a few minutes before serving.
If desired, garnish with chopped fresh parsley before serving.
This casserole is a filling and flavorful dish that’s perfect for a family dinner or a potluck. The combination of creamy sauce, tender potatoes, and smoky sausage is sure to be a hit. Enjoy!
