Last Updated on July 9, 2023 by Kevin
Italian Sausage Stuffing Bake
Ingredients
- 1 pound Bulk Italian Sausage I use mild
- 4 Potatoes medium
- 2 tablespoons Olive Oil
- 2 can Cream of Mushroom Soup condensed
- 1 bag Stuffing I use Pepperidge Farms Herb Seasoned Cubed Stuffing – 12 oz
- 2 cups water
- 4 cubes chicken bouillon
- 4 tablespoons butter
- 1 onion medium
- 2 stalks celery
- 1 bag corn 20 to 24 ounces
Instructions
- Preheat oven to 350 degrees.
- Peel potatoes. Cute into 1/4 inch cubes.4 Potatoes
- Slice celery.2 stalks celery
- Chop onion.1 onion
- Heat medium fry pan with medium-high heat.
- Add olive oil.2 tablespoons Olive Oil
- Add potatoes and fry until almost done and getting brown on the sides.
- Add sausage and fry until sausage is done and no longer pink.1 pound Bulk Italian Sausage
- Add Cream of Mushroom soup.2 can Cream of Mushroom Soup
- Continue cooking until heated through.
- Meanwhile in pot, melt butter over medium-high heat.4 tablespoons butter
- Add onion and celry and cook until tender-crisp.
- Add water and bouillon cubes.2 cups water
- Bring to boil.4 cubes chicken bouillon
- Remove from heat.
- Add stuffing mix and mix lightly until evenly mixed.1 bag Stuffing
- In a sprayed 9×13 casserole pan, add sasuage-potatoe-soup mixture.
- Spread corn over top.1 bag corn
- Sprinkle stuffing over top leaving very rough with peaks.
- Bake at 350 for one hour.
