Saturday, January 02, 2010

Cornbread and Sausage Casserole

1/4 lb. ground pork sausage
1 can Campbell's golden corn soup (do not dilute)
1/4 cup milk
2 eggs, beaten
1 small box Jiffy corn muffin mix

Preheat oven to 400 degrees. Brown sausage and drain. Mix together soup, milk, eggs and corn muffin mix until well blended. Fold in sausage and pour into lightly greased 9-inch square casserole dish. Bake 20 minutes until lightly browned.

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