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Saucy Sausage and Veggies

 Saucy Sausage and Veggies
This recipe calls for a broccoli-carrot-water chestnut blend, but feel free to use whatever mixed vegetables you like.
6-8 ServingsPrep: 15 min. Bake: 45 min.


  • 2 packages (1 pound each) frozen mixed broccoli, carrots and water chestnuts, thawed
  • 1 pound fully cooked Johnsonville® 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


  • Place vegetables in a greased 11-in. x 7-in. baking dish. In a
  • skillet, brown sausage; drain. Layer over the vegetables.
  • 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.
  • Combine bread crumbs and butter; sprinkle over casserole. Bake,
  • uncovered, at 350° for 45 minutes or until browned and bubbly.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 369 calories,

2 of 2

Saucy Sausage and Veggies (continued)

Nutritional Facts: 26 g fat (13 g saturated fat), 67 mg cholesterol, 1,256 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g protein.