TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6-8 servings


  • 2 packages (1 pound each) frozen mixed broccoli, carrots and water chestnuts, thawed
  • 1 pound fully cooked smoked sausage, cut into 1/2-inch pieces
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup whole kernel corn, drained
  • 3/4 cup milk
  • 3/4 cup cubed process cheese (Velveeta)
  • 1/2 teaspoon pepper
  • 1/2 cup sour cream
  • 1/2 cup seasoned dry bread crumbs
  • 2 tablespoons butter, melted

Nutritional Facts

1 cup: 369 calories, 26g fat (13g saturated fat), 67mg cholesterol, 1256mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 14g protein.


  1. Place vegetables in a greased 11-in. x 7-in. baking dish. In a skillet, brown sausage; drain. Layer over the vegetables.
  2. In a saucepan, combine soup, milk, cheese and pepper. Cook over low heat until cheese is melted; remove from the heat. Stir in sour cream; pour over the vegetables and sausage.
  3. Combine bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 45 minutes or until browned and bubbly. Yield: 6-8 servings.
Originally published as Saucy Sausage and Veggies in Country Pork 1996, p95

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