Creamy Potato and Sausage Casserole

Name: Creamy Potato and Sausage Casserole
Prep time: 30 min
Yield: 2
Ingredients: 4 oz. bulk light turkey and pork sausage; 1 cup frozen peas and carrots, thawed; 1/3 cup milk; 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

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Prep 30 min
Total 0 min
Ingredients 7
Servings 2

Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.

By Pillsbury Kitchens

Updated March 3, 2005

Ingredients

4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
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

Steps

1

Heat oven to 375°F. Spray two 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.
2

Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3

In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4

Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.