Sausage & vegetable Casserole, quick, easy, budget friendly, and scrumptious on a cold winters night!
I’ve made this many times using forequarter chops instead of sausages too, it’s super versatile. Serve with mash, rice or pasta.
Ingredients – serves 6
8-10 thin beef sausages
1 large brown onion sliced
2 large carrots peeled and thinly sliced
8 button mushrooms quartered
1 cup of frozen peas
1 can of Heinz Big red tomato soup
1 teaspoon of Vegeta
1 teaspoon of crushed garlic
3 tablespoons of Greens gravy granules
4 tablespoons of honey
Pepper to season
In a large fry pan cook the sausages, remove from the pan and cut each sausage into four. Return sausages to the pan with the onion, garlic and Vegeta and cook for two minutes on high. Add the carrots, mushrooms and soup and then fill the soup can twice with water adding to the pan. Add the honey, gravy and season with pepper and cook on medium heat stirring often for 10 minutes. Add the frozen peas, cook for another 5 minutes, and if it thickens too much just add a little more water. Serve with mash or rice etc, and if you have any leftovers, enjoy on toast the following day or add to pastry to create delicious little parcels.