Corn Bread-Topped Sausage Bake
- Servings: 6
- Course: Main Dish
Serving up casseroles like this corn bread and sausage bake is a cinch when the baking dish is lined with Reynolds Wrap® Pan Lining Paper. Prevent a baked-on mess from your stickiest casseroles by lining the baking dish with Reynolds Wrap® Pan Lining Paper. The parchment paper side keeps food from sticking while the aluminum foil side molds easily in your pan. Simply line your pan with the parchment side towards the food, and cook as you normally would. Now, when you're finished baking or cooking, just toss the mess away.
- 1 8 1/2-ounce corn muffin mix
- 1 medium carrot, chopped (1/2 cup)
- 1/4 cup chopped onion
- 1/4 cup chopped green sweet pepper
- 1/4 cup chopped celery
- 2 tablespoons vegetable oil
- 1 11 1/2-ounce can condensed bean with bacon soup
- 3/4 cup milk
- 2 teaspoons yellow mustard
- 1 pound cooked smoked Polish sausage, sliced
- Shredded cheddar cheese (optional)
- Reynolds® Pan Lining Paper
Preheat oven to 425 degrees F. Line a 2-quart rectangular baking dish with Reynolds® Pan Lining Paper. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to prepared baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.
Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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