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| Sausage and Potatoe Pie | |||||
| Ingredients: | |||||
| 19.76 oz | Johnsonville Italian sausage mild ground | ||||
| 2 cup | frozed diced potatoes | ||||
| 1 cup | sliced green onions | ||||
| 1 can | 10.75 oz, cream of potatoe soup | ||||
| 2 cup | shredded cheddar cheese | ||||
| 1/4 tsp | salt | ||||
| 1/4 tsp | pepper | ||||
| 1/4 tsp | ground sage | ||||
| 2 9 inch | pie crusts | ||||
| Directions: | |||||
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Preheat oven to 350F.
Brown and drain sausage, reserve. Mix all ingredients but pie crusts in a lafte bowl. Place one pie shell on bottom of pie pan and press abainst sides and bottom, trimming off excess. Add fillingmixture to pie crust in pie pan and place second crust over the top, trimming of sides. Press edges with a fork to seal and bake for 1 hour. Let stand 15 minutes before serving. |
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