Corn Bread-Topped Sausage Bake



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Servings: 6
Prep Time: 25 mins
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Ingredients
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    1  8 1/2 ounce package 
    corn muffin mix
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    1   
    medium carrot, chopped (1/2 cup)
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    1/4  cup 
    chopped onion
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    1/4  cup 
    chopped green sweet pepper
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    1/4  cup 
    chopped celery
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    2   tablespoons 
    vegetable oil
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    1  11 1/2 ounce can 
    condensed bean with bacon soup
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    3/4  cup 
    milk
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    2   teaspoons 
    yellow mustard
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    1   pound 
    cooked smoked Polish sausage, sliced
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    Shredded cheddar cheese (optional)

Directions
1.
Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2.
In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.
3.
Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 562, Fat, total (g) 34, chol. (mg) 94, sat. fat (g) 11, carb. (g) 43, Monosaturated fat (g) 15, Polyunsaturated fat (g) 6, fiber (g) 6, sugar (g) 11, pro. (g) 20, vit. A (IU) 3109.78, vit. C (mg) 8.27, Thiamin (mg) 0.58, Riboflavin (mg) 0.35, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.27, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 1.04, sodium (mg) 1566, Potassium (mg) 373, calcium (mg) 100.97, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
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