• 6 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • 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

562 calories; 34 g total fat; 11 g saturated fat; 6 g polyunsaturated fat; 15 g monounsaturated fat; 94 mg cholesterol; 1566 mg sodium. 373 mg potassium; 43 g carbohydrates; 6 g fiber; 11 g sugar; 20 g protein; 3110 IU vitamin a; 8 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 3 mg iron;

Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2