Monday, February 3, 2014

Spuds and Sausages

Since Baby Doc was born, we have been living on crockpot meals and easy one-dish meals. Easy prep means easy clean up and less time in the kitchen!! This one-dish meal fit the bill for everything I was looking for!

I adapted this recipe from one I found in Gooseberry Patch’s “Autumn with Family and Friends”.

spuds and sausages

All it takes is a greased 13x9 pan. Combine 4 cups boiling water, 1 cup milk, 1/4 cup butter, and the sauce packages from 2 boxes of au gratin potatoes. Stir until the sauce mixes are dissolved. Add in the potatoes, and 1 pound of smoked sausage (cut into bite-sized pieces). I also added in a quart of green beans that we had canned from our garden this summer. Top it off with plenty of shredded cheddar cheese

Bake at 400 degrees for 35 minutes and let stand for 5 minutes before serving. Garnish with some more shredded cheddar cheese, and whatever other toppings you like with your potatoes! (Sour cream and bacon bits would have been good, too!)

spuds and sausages with bread

If you need a few more carbs, serve this with a side of crusty French bread. Heaven!

Quick and easy… and we didn’t even use a separate bowl to make the sauce! How much better can it get?

  • 4 cups boiling water
  • 1 cup milk
  • 1/4 cup butter, sliced
  • 2 5-oz packages au gratin potatoes mix
  • 1-pound smoked sausage, cut into bite-size pieces
  • 1-quart canned green beans, or 1/2-pound frozen green beans
  • Shredded cheddar cheese
  • Garnishes
  1. In a greased 9x13 pan, combine water, milk, butter, and sauce mixes from the au gratin potatoes. Stir until sauce mixes are dissolved.
  2. Stir in potatoes, sausage, and green beans. Top with cheddar cheese.
  3. Bake, uncovered, at 400 degrees for 35 minutes (45 minutes if using frozen green beans), or until sauce is hot and bubbly. Let stand for 5 minutes before serving.
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