Dinner: Creamy Potato and Sausage Casserole

Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.

Ingredients

4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso™ Plain Bread Crumbs
1 teaspoon margarine or butter, melted

Instructions

Heat oven to 375 °F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
Bake at 375 °F. for 15 to 20 minutes or until bubbly and lightly browned.

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