he oil ripples, add the sausage and crumble/brown for 5
killet, over medium heat saute sausage (casings removed) until crumbled and
Brown the sausage with the celery, onion and mushrooms.
Stir the softened cream cheese into the sausage mixture until well blended.
Coarsely chop the cooked cauliflower.
Mix all ingredients, including the chicken, and spread in a greased 9\"x13\" baking dish.
If desired, dust the top with paprika.
Bake, covered with foil, at 350\u00b0 for about 30 minutes.
Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.
ayo. Add the mushrooms and sausage and mix well.
Separate
he sausage is starting to brown, cut the portobello mushroom in
igh heat; cook and stir sausage in the hot oil, breaking
read with browned and drained sausage and mushrooms. Sprinkle shredded cheese
inutes.
Cook and stir sausage in a separate skillet over
For oven: Preheat oven to 350 degrees F (175 degrees C).
In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
Cook on low setting for 6 to 8 hours.
Spread croutons in lightly greased 13 x 9-inch baking dish; set aside.
Cook sausage until browned, stirring to crumble; drain well.
Sprinkle sausage over croutons.
Combine eggs, milk, soup, mushroom and mustard; mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight.
Spread croutons in lightly greased 13 x 9 x 2-inch baking dish.
Set aside.
Cook sausage until browned, stirring to crumble; drain well.
Sprinkle sausage over croutons.
Spread croutons
in
a\tlightly greased 13 x 9 x 2-inch baking dish; set aside.
Cook sausage until browned, stirring to crumble;
drain
well.
Sprinkle
sausage
over
croutons. Combine eggs, milk, soup, mushrooms and mustard; mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight.
up); chop parsley.
Remove sausage casing: cut almost in half
Layer croutons, sausage, mushroom pieces, soup and cheese in this order in 9 x 13-inch greased casserole.
Beat eggs, milk and seasonings together and pour over ingredients in casserole.
Cover and let sit in refrigerator overnight.
Spread croutons in lightly greased 13 x 9 x 2-inch baking dish. Set aside.
Cook sausage until browned, stirring to crumble.
Drain well.
Sprinkle sausage over croutons.
Combine eggs and next 4 ingredients.
Mix well and pour over sausage.
Cover and refrigerate at least 8 hours.
Remove from refrigerator.
Let stand 30 minutes.
Bake, uncovered, at 325\u00b0 for 50 to 55 minutes. Sprinkle cheese on top.
Bake an additional 1 to 5 minutes until cheese melts.
Garnish with cherry tomatoes and parsley, if desired.
Spread croutons in lightly greased 13 x 9 x 2-inch pan; set aside.
Cook sausage until browned and crumbled; drain well; sprinkle sausage over croutons.
Combine eggs, milk, soup and mustard; pour over sausage.
Cover and refrigerate overnight.
f large.
Crumble the sausage in a large skillet, add
over medium-high heat, add sausage and cook, stirring often until
Put your sausage in the freezer until firm
ish; set aside.
Cook sausage until browned, stirring to crumble