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Creamy Sausage 'n' Beef Bake

This delicious big-batch dish is perfect for potlucks. It's packed with meat and vegetables, so all that's needed to complete the meal is some dinner rolls and dessert. --Mrs. Herbert Kohler, Wapakoneta, Ohio

12 ServingsPrep: 25 min. Bake: 1 hour

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1-1/2 pounds fully cooked smoked sausage links, sliced
1 package (16 ounces) frozen mixed vegetables, thawed
1 can (8 ounces) mushroom stems and pieces, drained
4 cups milk
1 can each (10-3/4 ounces) condensed cream of celery soup, cream of chicken soup and cream of mushroom soup, undiluted
1 package (5-1/4 ounces) au gratin potatoes
Dash onion powder
Grated Parmesan cheese
1 cup crushed potato chips

Directions

In a large skillet, cook beef and sausage over medium heat until the
beef is no longer pink; drain. In a greased roasting pan, layer meat
mixture, mixed vegetables and mushrooms.
In a large bowl, combine the milk, soups, contents of potato package
and onion powder; mix well. Pour over vegetables. Sprinkle with
Parmesan cheese and potato chips.
Bake, uncovered, at 350° for 1 hour or until hot and bubbly.
Yield: 12 servings.

If you don't have a roasting pan for making Creamy Sausage 'n' Bake, you can use two 12- x 9- x 2-inch baking dishes or two round or oval

2 of 2

Creamy Sausage 'n' Beef Bake (continued)

Editor's Note: 3-quart baking dishes.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.