Don’t really post as much here sorry ! There are quite a few recipes on my Pinterest , including an “ I tried” section. Hope to catch you there . Also post of the Facebook page more so than here. https://www.facebook.com/recipecollective

And just for good measure, here IS a recipe I made recently.  VERY good& hubby approved! 👍👍👍 I didn’t have full fat yogurt but I did have it in sour cream so I did half sour cream half yogurt. I also had 1lb of precooked beef and 1lb sausage ; dumped all 2 lbs in ☺️.  Added some fresh chopped basil and oregano that I grow. 🤗 I still added in a dose of dried Italian seasoning too. It all worked ! This may seem like labor intensive but it’s really not bad. Very delicious!!! 

#recipecollecting #imadethis

https://www.afamilyfeast.com/italian-beef-and-sausage-pie/

Pizza Casseroel

Shared by some friend who make it often. Haven't tried it yet, but made a note of some changes/shortcuts I may take...

1lb ground beef
1 cup onion chopped
1 (2oz) can sliced black olives,drained
1 (15oz) can pizza sauce
1/4 lb pepperoni coarsely chopped
1/2 tsp dried Italian seasoning
1 (4oz) can sliced mushrooms, drained
6 oz mozzarella cheese,thinly sliced

Biscuit Topping.
 1 cup milk
1 tbs oil
2 eggs
1 cup flour
1/4 tsp salt
1/4 cup Parmesan

DIRECTIONS:
preheat oven to 400 degrees and prepare baking dish
(1.75 qt oval baking dish works nicely)
Over medium heat, combine the ground beef, onion, and garlic in a large skillet until beef is browned
add mushrooms, olives, pepperoni and tomato sauce and heat through
pour mixture into prepared baking dish.
sprinkle with mozzarella cheese
Top randomly with biscuit pieces
bake 15-18 minutes until biscuit are browned and casserole is bubbly..

NOTES:  May try whipping up some Bisquick and dropping lumps of it on top with the Parmesan cheese mixed in . I'm not sure if "prepared" dish means non stick spray?- I will probably do that.. also would most likely drain the grease from the beef before adding in the mushrooms..etc.

Quick Garlic Chicken

Quick Garlic Chicken
4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced

Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
https://www.facebook.com/nellsoldfashionrecipes

Hawaiian Pineapple Pork

Hawaiian Pineapple Pork

10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple

Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls.

CHICKEN SPEGETTI

CHICKEN SPEGETTI

INGREDIENTS:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

DIRECTIONS:
Cook enough chicken to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

fresh tomatoes over pasta( a tomato pesto?)

We tried to grow some tomatoes this year. I don't recall what type they were but as you can see they came out small. They're bigger then a cherry tomatoe, smaller then a plum, but very tasty and sweet. There were about dozen + I didn't know what to do with them so I made a one dish pasta ( probably could have been stretched to two..lol)

I'm not one to really measure so these are estimates. It was really tough to do a 'free-hand' recipe like this but I'm glad I tried it. If you decide to attempt to re-create this- let me know what you think please! (be kind -as I said, it was my first try..lol)

I guess it's sort of like a tomato pesto sauce... enjoy!

This is a full tomato flavor dish so it you don't like tomatoes as a whole- don't try this dish.

Ingredients used:

15-20 cherry Tomatoes - or in my case...12-14 small tomatoes ;)

1 clove of garlic- If you really like garlic add more ~ think I should have used at least two

1/4 cup olive oil

1/4 cup chopped onion

Fresh herbs

Basil- chopped - came to about a tablespoon

Oregano- chopped - little over half a tablespoon

Italian flat leaf parsley- chopped- half a tablespoon

1 teaspoon sugar, pinch of mint flakes ***

salt & pepper to taste

I sliced and quartered the tomatoes to prep them for the sauce pot.

In a sauce pot heat up the olive oil over medium heat then add onions & garlic -saute until onions become clear. Add the fresh chopped herbs , turn to a simmer, let cook a few minutes so all the herbs and flavors blend well with the oil.

Add the sliced tomatoes to the pot and turn the heat back up to medium high. STIR FREQUENTLY. My father taught me to add something to tame the acidity of the tomatoes.

*** This is the point where I add a little sugar. Some of my friends add mint, others I know add carrots. I think carrots would have been nice and colorful to the dish,but would have definitely made it taste on a whole new dimension , so it's up to you what you like. Also if you use fresh mint, be careful to only use a small amount as it easily over powers the dish. I decided along with the tsp of sugar, to add a dash of dried mint I had - just a small pinch ;)

Taste as you go- and adjust as you like !!

Remember to stir frequently until the tomatoes start to soften and break down a bit. Not too much- we still want some chunk to it and not boil the taste of the tomatoes out. It's a personal choice of course, others may like the freshness of the tomatoes and only want them heated up a bit... I preferred the consistency as seen in the photo below :

Serve over and mix it in with your favorite pasta- or, I bet this would be good over rice too!

I also sprinkled in some parmesan cheese when I mixed it up and served it..

NOTE: I tried a little more with some shredded mozzarella .... definitely go with the parmesan- It pairs much better with this !! :)

BUON APPETITO!

bow tie beef skillet

This was a hit with the guys- they ate it all up even when I doubled the recipe!

1 lb ground beef

1/2 tsp salt

1/8 tsp pepper

2 cups uncooked pasta , bow tie- or I used mafalda noodles

1 can (14 1/2 oz)diced tomatoes- drained

1 1/3 cup beef broth

1 can (8oz) tomato sauce - *

1 tblsp Worcestershire sauce

3 medium yellow summer squash thinly sliced (optional - I didn't use it!!)

3/4 cup chopped green peppers

1 cup shredded Parmesan cheese, divided

in large skillet cook beef over medium heat for 4-5 minutes or until meat is no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce & Worcestershire sauce. Bring to boil. Reduce heat;cover and simmer for 10-12 minutes.

Add squash and green pepper. Cook, uncovered, 3-4 minutes longer or until pasta and veggies are tender, stirring occasionally. Add 1/2 cup of the cheese- cook another 1-2 minutes or until cheese is melted. Sprinkle remaining cheese on top to serve....

*NOTES: This is quite tastier then it sounds. I used mozzarella on top when severed;I didn't have tomato sauce and used spaghetti sauce(with garlic and onion) instead. Also I mixed some mozzarella with the parmesan into the "sauce". I had to double the recipe to feed four of us~ the guys are big eaters ;).

* yield 5 servings.

Tex-Mex Pasta with sausage

Tex-Mex Pasta with sausage

Prep Time:
25 Min
Total Time:
Makes:
6 servings



INGREDIENTS
8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup Old El Paso® Thick 'n Chunky Salsa
2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped
DIRECTIONS
1. Cook penne as directed on package. Drain; cover to keep warm.
2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.
3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.

sausage Mostaccioli

sausage Mostaccioli - a nice winter dish!
Prep Time:
20 Min
Total Time:
45 Min
Makes:
4 servings



INGREDIENTS
1 tablespoon olive oil
2 slices uncooked bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/2 lb bulk Italian sausage
1 can (28 oz) whole tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
3/4 cup Progresso® chicken broth (from 32-oz carton)
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked mostaccioli pasta (4 oz)
DIRECTIONS
1. In 12-inch skillet, heat oil over medium-high heat. Add bacon, onion and sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink.
2. Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender.


I added garlic to the dish... you have to it's, it's italian!!
2 cans (14.5 oz each) diced tomatoes can be substituted for the 28-oz can of whole tomatoes.
Use a kitchen scissors to break up the tomatoes.
Serve with crusty thick-sliced Italian bread. For added zing, coat slices lightly with olive oil, sprinkle with Italian herbs, and toast lightly under the broiler.



Nutritional Information
1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 50mg; Sodium 1760mg; Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 7g); Protein 15g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Sausage Pie

Cheesy Sausage Pie - from pilsbury


use pre made,refrigerated pie crusts

Prep Time:
15 Min
Total Time:
1 Hr 20 Min
Makes:
8 servings


NGREDIENTS
1 lb bulk pork sausage
1 medium onion, chopped (1/2 cup)
1 tablespoon minced garlic
1/3 cup tomato paste (from 6-oz can)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (2.25 oz) sliced ripe olives, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1. Heat oven to 350°F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings. Stir in tomato paste, corn, tomatoes and olives.
2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
3. Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes before serving. Cut into wedges.


Tip - I left out olives ( he doesn't like them..lol)
also made it once when I was out of tomatoe paste ,dressed it up with a little ketchup and barbecue sauce




Nutritional Information
1 Serving: Calories 350 (Calories from Fat 210); Total Fat 23g (Saturated Fat 11g); Cholesterol 50mg; Sodium 820mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 15%; Iron 8% Exchanges: 1 1/2 Starch; 1 High-Fat Meat; 3 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Sausage Fajitas Recipe

Sausage Fajitas Recipe

* 4 Servings
* Prep: 25 min. + marinating Cook: 10 min.

Ingredients

* 1 cup reduced-sodium chicken broth
* 1/4 cup Crisco® Pure Olive Oil
* 1/4 cup red wine vinegar
* 1/4 cup reduced-sodium soy sauce
* 1/4 cup Worcestershire sauce
* 1 tablespoon each dried basil, oregano and thyme
* 1/4 teaspoon pepper
* 3/4 pound smoked turkey kielbasa, sliced
* 3 cups julienned mixed sweet peppers
* 1 medium red onion, thinly sliced
* 1 cup sliced fresh mushrooms
* 4 whole wheat tortillas (8 inches), warmed
* 4 tablespoons fat-free sour cream
* 1 small tomato, chopped

Directions

* In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.

Nutrition Facts: 1 fajita equals 374 calories, 15 g fat (3 g saturated fat), 56 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 5 g fiber, 21 g protein.

Sausage Pie Recipe

Sausage Pie Recipe

* 6-8 Servings
* Prep: 20 min. Bake: 30 min.

Ingredients

* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted

Directions

* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

Lattice Sausage Pie Recipe

Lattice Sausage Pie Recipe



* 8-10 Servings
* Prep: 20 min. Bake: 55 min. + cooling

Ingredients

* 2 tubes (8 ounces each) refrigerated crescent rolls
* 12 ounces pork sausage links, cooked and cut into 1/2-inch pieces
* 1 medium onion, chopped
* 1 tablespoon butter
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
* 4 ounces process cheese (Velveeta), cut into 1/4-inch cubes
* 2 tablespoons chopped pimientos
* 6 eggs
* 2/3 cup half-and-half cream
* 1 tablespoon dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder
* Paprika

Directions

* Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust.
* In a skillet, saute the onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a bowl, beat the eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
* Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika.
* Bake at 350° for 50-55 minutes or until knife inserted near the center comes out clean; cover loosely with foil if browning too quickly. Let stand for 10-15 minutes before cutting. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 368 calories, 27 g fat (11 g saturated fat), 183 mg cholesterol, 1,009 mg sodium, 14 g carbohydrate, 1 g fiber, 16 g protein.

Sausage Skillet Supper Recipe

Sausage Skillet Supper Recipe

* 4 Servings
* Prep: 10 min. Cook: 30 min.

Ingredients

* 1 pound smoked sausage links, cut into 1/2-inch slices
* 3/4 cup uncooked instant rice
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 3/4 cup water
* 1 tablespoon butter
* 1 package (10 ounces) frozen peas
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 cup (4 ounces) shredded Swiss cheese

Directions

* In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 653 calories, 45 g fat (18 g saturated fat), 107 mg cholesterol, 1,978 mg sodium, 35 g carbohydrate, 5 g fiber, 29 g protein.

Au Gratin Sausage Skillet Recipe

Au Gratin Sausage Skillet Recipe




* 4 Servings
* Prep: 15 min. Cook: 30 min.

Ingredients

* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese

Directions

* In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Yield: 4 servings.

Editor's Note: The milk and butter listed on the potato package are not used in this recipe.

Nutrition Facts: 1 serving (1 each) equals 660 calories, 47 g fat (18 g saturated fat), 106 mg cholesterol, 2,093 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.

Sausage Pie Recipe

Sausage Pie Recipe

a twist on the cheeseburger pie recipe onthe back of the bisquick box ;)

* 8 Servings
* Prep: 15 min. Bake: 25 min. + standing

Ingredients

* 1 pound bulk pork sausage
* 1 cup chopped onion
* 1 cup chopped sweet red pepper
* 1/2 cup chopped fresh mushrooms
* 3 teaspoons minced garlic
* 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
* 1-1/3 cups milk
* 3 eggs
* 3/4 cup biscuit/baking mix
* 3/4 teaspoon rubbed sage
* 1/4 teaspoon pepper

Directions

* In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate.
* In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
* Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (12 g saturated fat), 137 mg cholesterol, 609 mg sodium, 14 g carbohydrate, 1 g fiber, 18 g protein.

Sausage Pie Recipe

Sausage Pie Recipe




* 6-8 Servings
* Prep: 20 min. Bake: 30 min.

Ingredients

* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted

Directions

* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

Sausage Stroganoff Recipe

Sausage Stroganoff Recipe



* 4 Servings
* Prep/Total Time: 25 min.

Ingredients

* 1 pound bulk pork sausage
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1-1/4 cups chicken broth, divided
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 cup (8 ounces) sour cream
* 2 tablespoons minced fresh parsley, optional
* Hot cooked noodles

Directions

* In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
* In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 415 calories, 31 g fat (15 g saturated fat), 81 mg cholesterol, 832 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.

Potato Sausage Casserole Recipe

Potato Sausage Casserole Recipe from tastes of home

* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients

* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional

Directions

* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.

Creamy Potato and Sausage Casserole

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.
Prep Time: 30 Min makes: 2 servings


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
DIRECTIONS
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.