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Italian Sausage Stuffing Bake

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American

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 9x13 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.