Sausage Bake
- 6 thick sausages
- 1 x 420gm can cream of mushroom soup
- ½ cup water
- 2 cups of orange vegetables – carrots and/or pumpkin
- 1 cup of potatoes or sweet potatoes
- 1 cup of green vegetables – peas, beans, zucchini or broccoli
- Or vegetables of your choice.
Preheat oven to 175°C and have ready a large casserole or lasagne dish
Wash and trim or peel the vegetables and chop into small dice or pieces. Place all the vegetables in a large casserole or lasagne dish. Add the can of soup – rinse out can with ½ cup of water and add to the dish – mix well through the vegetables.
Place the sausages in with the vegetables – cover with a lid or if you don’t have a lid use alfoil.
Bake for 45 minutes, remove from oven and give the casserole a stir with a large spoon, return to oven and bake for another 15 minutes.
Remove the skins from the sausages (they will be falling off) before serving.
Mum’s Hint: You can use a 500gm packet of frozen mixed vegetables instead of the fresh ones, if you prefer.
Serves 4 People
A recipe from my book check it out at www.economicalhomecooking.com
Wash and trim or peel the vegetables and chop into small dice or pieces. Place all the vegetables in a large casserole or lasagne dish. Add the can of soup – rinse out can with ½ cup of water and add to the dish – mix well through the vegetables.
Place the sausages in with the vegetables – cover with a lid or if you don’t have a lid use alfoil.
Bake for 45 minutes, remove from oven and give the casserole a stir with a large spoon, return to oven and bake for another 15 minutes.
Remove the skins from the sausages (they will be falling off) before serving.
Mum’s Hint: You can use a 500gm packet of frozen mixed vegetables instead of the fresh ones, if you prefer.
Serves 4 People
A recipe from my book check it out at www.economicalhomecooking.com
Submitted by Feb 5, 2013
15 min
30 min
45 min