Hearty Vegetable Casserole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This layered dinner is a handy one-dish meal with lots of fall vegetables. It's gone to many potluck meals at our church.Bill Cowan, Hanover, Ontario Ingredients:
1 cup sliced turnips |
1 cup diced carrots |
1 cup diced potatoes |
1 cup frozen peas |
1 cup diced parsnips |
1 cup shredded cabbage |
salt and pepper to taste |
1 can (8 ounces) cut green beans |
2 tablespoons chopped onion |
1 package (12 ounces) fresh johnsonville® smoked sausage |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
Directions:
1. In a greased 13-in. x 9-in. glass baking dish, layer the first six vegetables in order given, seasoning with salt and pepper between layers. Drain beans, reserving liquid; set liquid aside.
2. Place beans over cabbage; sprinkle with salt and pepper. Top with onion. Brown the sausage; drain. Place over onion. Combine soup and bean liquid; pour over sausage.
3. Cover and bake at 350° for 1 hour. Turn sausage over; bake, uncovered, 30 minutes longer or until vegetables are tender. Yield: 6 servings.
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