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Corn Bread-Topped Sausage Bake
Ingredients
- 1 8 1/2ounce 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 1/2ounce can condensed bean with bacon soup
- 3/4 cup milk
- 2 teaspoons yellow mustard
- 1 pound cooked smoked Polish sausage, sliced
- Shredded cheddar cheese (optional)
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)
- Servings Per Recipe 6,
- cal. (kcal) 562,
- Fat, total (g) 34,
- chol. (mg) 94,
- sat. fat (g) 11,
- carb. (g) 43,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 6,
- fiber (g) 6,
- sugar (g) 11,
- pro. (g) 20,
- vit. A (IU) 3110,
- vit. C (mg) 8,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1566,
- Potassium (mg) 373,
- calcium (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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