Creamy Potato and Sausage Casserole

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

By Pillsbury Kitchens

March 3, 2005

oz. bulk light turkey and pork sausage

cup frozen peas and carrots, thawed

1/3

cup milk

(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

tablespoons Progresso™ Plain Bread Crumbs

teaspoon margarine or butter, melted

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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.