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Ingredients
| corn muffin mix: 8.5 oz |
| carrots: 1 (chopped) |
| onions (chopped): 1/4 cup |
| green sweet peppers (chopped): 1/4 cup |
| celery (chopped): 1/4 cup |
| olive oil: 2 Tbl |
| canned condensed milk: 11 1/2 fl oz (with bacon soup) |
| whole milk: 3/4 cup |
| yellow mustard: 2 tsp |
| polish sausage: 1 lb |
Corn Bread-Topped Sausage Bake
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
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.