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Corn Bread-Topped Sausage Bake
Nb persons: 6
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| Makes: 6 servings Prep: 25 mins Bake: 20 mins 425°F Ingredients | |
| 1 8 1/2 ounce package | corn muffin mix |
| 1 medium | carrot, chopped, (1/2 cup) |
| 1/4 cup | chopped onion |
| 1/4 cup | chopped green sweet pepper |
| 1/4 cup | chopped celery |
| 2 tablespoons | vegetable oil |
| 1 11 1/2 ounce can | condensed bean with bacon soup |
| 3/4 cup | milk |
| 2 teaspoons | yellow mustard |
| 1 pound | cooked smoked Polish sausage, sliced |
| 1 cup | Shredded cheddar cheese, (optional) |
| Directions Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings. Nutrition Facts Per serving: 562 kcal cal., | |
| 34 g | fat |
| (11 g sat. fat, | |
| 6 g | polyunsaturated fat |
| 15 g monounsatured fat), | |
| 94 mg | chol. |
| 1566 mg | sodium |
| 43 g | carb. |
| 6 g | fiber |
| 11 g | sugar |
| 20 g | pro. |
Percent Daily Values are based on a 2,000 calorie diet
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