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Smoked Sausage Casserole with Cheesy Cornbread

  • Prep 10 min
  • Total 40 min
  • Ingredients 8
  • Servings 8

Ingredients

1
lb chorizo sausage, casing removed, cut into 1/4-inch slices
1
bag (1 lb) frozen broccoli, carrots & cauliflower, thawed, drained
2
cans (10 3/4 oz each) condensed Cheddar cheese soup
1 1/4
cups Original Bisquick™ mix
3/4
cup cornmeal
1 1/2
cups milk
2
eggs
1
cup shredded mozzarella cheese (4 oz)
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
15g
73%
Trans Fat
2g
Cholesterol
125mg
42%
Sodium
1740mg
72%
Potassium
460mg
13%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
11%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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.

Directions

  • 1 In 12-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.
  • 2 Heat oven to 450°F. Spray 13x9-inch pan with cooking spray. In pan, mix chorizo sausage, vegetables and soup.
  • 3 In medium bowl, stir Bisquick mix, cornmeal, milk, eggs and 1/2 cup of the cheese until blended. Pour over sausage mixture.
  • 4 Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown.

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