Corn Bread-Topped Sausage Bake
8 1/2 ounce package corn muffin mix
medium carrot, chopped (1/2 cup)
cup chopped onion
cup chopped green sweet pepper
cup chopped celery
tablespoons vegetable oil
11 1/2 ounce can condensed bean with bacon soup
teaspoons yellow mustard
pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)
- 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(Corn Bread-Topped Sausage Bake)
- 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