Cheesy cornbread bakes on top of a family-pleasing meat-and-veggie casserole.
ring (1 lb) fully cooked smoked sausage or kielbasa, cut into 1/4-inch slices
bag (1 lb) frozen broccoli, carrots & cauliflower, thawed, drained
cans (10 3/4 oz each) condensed Cheddar cheese soup
cups Original Bisquick™ mix
cup shredded Cheddar cheese (4 oz)
Heat oven to 450°F. Spray 13x9-inch pan with cooking spray. In pan, mix sausage, vegetables and soup.
In medium bowl, stir Bisquick mix, cornmeal, milk, eggs and 1/2 cup of the cheese until blended. Pour over sausage mixture.
Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown.
Use any 1-pound bag of frozen vegetables (thawed and drained) in this casserole.
You can use condensed nacho cheese soup or a 16-ounce jar of double Cheddar cheese pasta sauce for the Cheddar cheese soup.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.