Saucy Sausage and Veggies |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe calls for a broccoli-carrot-water chestnut blend, but feel free to use whatever mixed vegetables you like. Ingredients:
2 packages (1 pound each) frozen mixed broccoli, carrots and water chestnuts, thawed |
1 pound fully cooked johnsonville® smoked sausage, cut into 1/2-inch pieces |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 cup whole kernel corn, drained |
3/4 cup milk |
3/4 cup cubed process cheese (velveeta) |
1/2 teaspoon pepper |
1/2 cup sour cream |
1/2 cup seasoned dry bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Place vegetables in a greased 11-in. x 7-in. baking dish. In a skillet, brown sausage; drain. Layer over the vegetables.
2. In a saucepan, combine soup, milk, cheese and pepper. Cook over low heat until cheese is melted; remove from the heat. Stir in sour cream; pour over the vegetables and sausage.
3. Combine bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 45 minutes or until browned and bubbly. Yield: 6-8 servings.
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