
Servings:
6
Prep Time:
25 mins
Ingredients
-
18 1/2 ounce package corn muffin mixsee savings

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1medium carrot, chopped (1/2 cup)see savings

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1/4 cupchopped onionsee savings

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1/4 cupchopped green sweet peppersee savings

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1/4 cupchopped celerysee savings

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2 tablespoonsvegetable oilsee savings

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111 1/2 ounce can condensed bean with bacon soupsee savings

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3/4 cupmilksee savings

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2 teaspoonsyellow mustardsee savings

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1 poundcooked smoked Polish sausage, slicedsee savings

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Shredded cheddar cheese (optional)see savings

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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: Calories 562, Total Fat 34 g, Cholesterol 94 mg, Sodium 1566 mg, Carbohydrate 43 g, Fiber 6 g, Protein 20 g,
Percent Daily Values are based on a 2,000 calorie diet
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