Creamy Potato & Sausage Casserole

Pillsbury Oct 1998

Creamy Potato & Sausage Casserole

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Ingredients

• 4 oz bulk light turkey & pork sausage
• 1 cup frozen peas & carrots, thawed
• 1/3 cup milk
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1-1/2 cup frozen potatoes O'Brien with onions & peppers
• 2 Tablespoons plain bread crumbs
• 1 teaspoon butter

Instructions

1. Heat oven to 375. Spray two 2–2.5 cup individual casserole dishes with nonstick spray. In small skillet, cook sausage.
2. Stir in peas & carrots, milk & soup. Layer half in each dish.
3. In a small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375 for 15–20 min or until bubbly and lightly browned.