Mashed Potato and Sausage Casserole penguin: Prep: 20 min Total: 1 hr 15 min
1 pound bulk pork sausage
1 bag (1 pound) Green Giant frozen mixed vegetables
1 cup onion-seasoned beef broth (from 14-ounce can)
3 tablespoons Gold Medal all-purpose flour
1/2 package (7.2-ounce size) Betty CrockerŽ roasted garlic mashed potato mix (1 pouch)
Water, milk and margarine or butter called for on potato mix package
1. Heat oven to 425°. Butter or spray with cooking spray square baking dish, 8x8x2 inches. Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Mix sausage and frozen vegetables in baking dish. Mix broth and flour in small bowl; pour over sausage mixture and gently stir.
2. Cover and bake 35 to 45 minutes, stirring occasionally, until mixture is hot, bubbly and slightly thickened.
3. Make potatoes as directed on package for 4 servings, using 1 pouch potatoes and seasoning, water, milk and margarine; let stand 3 to 5 minutes. Spoon onto sausage mixture. Bake uncovered 8 to 12 minutes or until potatoes start to brown. 5 servings.
1 Serving: Calories 400 (Calories from Fat 215); Fat 24g (Saturated 7g); Cholesterol 40mg; Sodium 950mg; Carbohydrate 30g (Dietary Fiber 4g); Protein 16g
% Daily Value: Vitamin A 62%; Vitamin C 32%; Calcium 14%; Iron 8%
Exchanges: 2 Starch, 1 1/2 High-Fat Meat, 2 Fat
Carbohydrate Choices: 2
Substitution
You can substitute 1 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices, for the bulk pork sausage. Omit the cooking step in step 1, and just mix the kielbasa with the vegetables. If onion-seasoned beef broth is not available, regular beef broth can be substituted.
Serve-With
To round out this hearty meal, serve a fresh green salad and crusty dinner rolls.
