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- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1-1/2 pounds Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, cut into 1-inch slices
- 5 medium potatoes, peeled and cut into 1-inch chunks
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium onions, coarsely chopped
- 1 cup fresh green beans, halved
- 3/4 pound fresh mushrooms, halved
- 1/2 medium head cabbage, coarsely chopped
- In an ovenproof 5-qt. Dutch oven or baking dish, combine the first seven ingredients. Cover and bake at 350° for 1-1/4 hours.
- Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir before serving. Yield: 6-8 servings.
Reviews forSausage and Mushroom Stew
"this is exceptional. i have cut some time by using canned carrots and green beans. great flavor left over also."
"I have been making this since I got my issue of TOH. This is one of my favs!! The flavor is so good, and on a cold day, this hits the spot!"
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