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Corn Bread-Topped Sausage Bake

Makes: 6 servings
Prep 25 mins Bake 425°F 20 mins
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
  • 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
  •  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 (g) 56,
  • Cobalamin (Vit. B12) (g) 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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