Preheat oven to 500 degrees F. Cut sausages into rounds; place in a 2-1/2 quart shallow ovenproof casserole dish. Add onions. Bake sausage and onions for 8 minutes.

While sausage is baking, mix potato flakes, milk, water and onion powder in a microwave-safe bowl. Cover with vented plastic wrap and microwave on high power for 3 minutes. Allow to stand in the microwave, covered, until needed.

When sausage and onion mixture is done baking, remove from oven and drain fat off. Turn oven temperature down to 425 degrees F. Add vegetables, gravy, chilies and thyme to sausage mixture. Stir to combine.

Remove potatoes from microwave; stir. Using a tablespoon, drop mounds of potato mixture on top of casserole to cover. Sprinkle cheese on top and bake for 12 minutes, or until cheese is melted and casserole is hot throughout.

Note: For softer vegetables, pre-cook vegetables according to package directions before adding them to casserole.

Photo and Recipe Courtesy of The Idaho Potato Commission.