On a cool and crisp Fall or Winter day there’s nothing like some good ol’ fashioned comfort food to warm you up. My husband’s family has a casserole recipe that was passed down from his Grandmother that’s just that, good ol’ fashioned comfort food. This recipe is very similar to Grandma’s, in that it uses ‘convenience’ products like canned soup and frozen potatoes O’Brien, which help cut down on preparation time. Unlike Grandma’s recipe, which serves a large family like mine, this recipe serves just two. So for those of you who want to warm-up to a casserole for two, this one’s for you!
I found this recipe in Pillsbury Classics cook book #212, October 1998. You can also find it on Pillsbury’s website.
Creamy Potato and Sausage Casserole
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1 (10-3/4 oz.) can condensed 98% fat-free cream of mushroom soup
1-1/2 cups frozen potatoes O’Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
Heat oven to 375°F. Spray 2 to 2 1/2- cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned. 2 servings.
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