Mashed Potato & Sausage Casserole

Make a one-dish meat-and-potatoes dinner complete with veggies. ...MORE + LESS -

1 lb (500 g) bulk Italian pork sausage

3 1/2 cups (875 mL) Green Giant* Frozen Mixed Vegetables

1 cup (250 mL) beef broth

3 tbsp (45 mL) all-purpose flour

1/2 pkg Betty Crocker* Butter and Herb Mashed Potatoes (1 pouch)

Water, milk and margarine or butter as called for on potato mix box

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1

Heat oven to 425ºF. Butter or spray with cooking spray 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. In baking dish, mix sausage and frozen vegetables. In small bowl, mix broth and flour until smooth; pour over sausage mixture. Gently stir.
2

Cover with foil; bake 35 to 45 minutes, stirring occasionally, until mixture is hot, bubbly and slightly thickened.
3

Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, water, milk and margarine. Let stand 3 to 5 minutes. Spoon onto sausage mixture. Bake uncovered 8 to 12 minutes longer or until potatoes begin to brown.

Tip : Bulk pork sausage is the raw meat that hasn't been stuffed into the casing. If you can't find it, you can buy raw sausages, slit the casing with a knife and remove the meat.
Substitution : You can substitute 1 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices, for the bulk pork sausage. Omit the cooking step in step 1, and just mix the kielbasa with the vegetables.