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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
cup chopped onion
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1/4
cup chopped green sweet pepper
-
1/4
cup chopped celery
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2
tablespoons vegetable oil
-
1
11 1/2 ounce can condensed bean with bacon soup
-
3/4
cup milk
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2
teaspoons yellow mustard
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1
pound cooked smoked Polish sausage, sliced
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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,
- Calories 562,
- Protein (gm) 20,
- Carbohydrate (gm) 43,
- Fat, total (gm) 34,
- Cholesterol (mg) 94,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 15,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 11,
- Vitamin A (IU) 3110,
- Vitamin 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 (DV %) 101,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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