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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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I love this comfort food! I use Pillsbury brand refrigerated buttermilk bisuits. For the soup mix the one I use is 1.8 oz. For chance I use Romano cheese instead of Parmesan Ingredients:
2 lbs potatoes, peeled and cut in 3/4 inch cubes |
2 cups carrots, peeled and thinly sliced |
12 ounces pork sausage, thawed if frozen |
1 1/2 cups onions, chopped |
3 cups milk |
1 (1 7/8 ounce) box knorr leek mix |
1/2 teaspoon poultry seasoning |
1 1/2 cups frozen green peas, not thawed |
12 ounces refrigerated buttermilk biscuits |
2 tablespoons parmesan cheese, grated |
Directions:
1. Coat a shallow 2 1/2 qt baking dish with nonstick spray.
2. Gently boil potatoes and carrots in a large, covered, nonstick skillet half-filled with water 15 minutes or until tender. Drain; put potatoes and carrots in baking dish. Wipe skillet dry.
3. Heat oven to 400 degrees.
4. Saute sausage and onions in skillet, breaking up chunks of sausage, 5 to 6 minutes until lightly browned. Drain off fat.
5. Whisk milk, soup mix and seasoning in a 4 cup measure. Stir into skillet, bring to a gentle boil and cook 2 to 3 minutes until thickened. Pour over potatoes and carrots. Stir in peas. Cover with foil and bake 45 minutes or until bubbly.
6. Meanwhile cut biscuits in half crosswise. Remove dish from oven; put biscuits around edges of dish and down center.
7. Bake, uncovered, 12 minutes. Sprinkle biscuits with cheese; bake 4 minutes until biscuits are golden and baked through.
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