Corn Bread-Topped Sausage Bake

Corn Bread-Topped Sausage Bake Enlarge Image
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10 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
25 mins
Bake:
20 mins 425°F
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Corn Bread-Topped Sausage Bake

Ingredients
1
8 1/2 ounce package corn muffin mix
1
medium carrot, chopped (1/2 cup)
1/4
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
 

Directions

  1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
  2. 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.
  3. 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
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