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Week 35 Recipe

HEARTY CASSEROLE

The tellers at my bank always have new recipes available at their windows and when I saw this one I was intrigued because of the use of vegetable beef soup. Something unusual for a casserole. I was pleasantly surprised at the robust flavor the soup added to the dish.

TOOLS • 1 Baking Dish (13x9x2) • Cutting Board • Knife • Large Mixing Bowl • Large Wooden Spoon   INGREDIENTS • 8 cups potatoes, cubed (appx 5 or 6   large potatoes) • 1 lb Italian pan sausage, shaped into    ½" balls • 1 can (10.75 oz) cream of mushroom   soup • 1 can (10.5 oz) vegetable beef soup • 1 cup onions, coarsely chopped • ½ tbsp garlic powder • ½ tsp celery salt • 1/4 tsp ground black pepper • 1 pkg (8 oz) sharp cheddar cheese,   shredded

PREPARATION: Preheat oven to 350 deg F. In large mixing bowl combine soups and spices, potatoes and onion. Mix well to coat potatoes. Spray baking dish with Pam and pour in mixture. Place sausage balls on top of mixture. Bake uncovered for 1 ½ hours, stirring once about half way through baking time. Sprinkle cheese over casserole the last 15 minutes of cooking time. HINTS: You can use smoked sausage cut into bite size pieces in place of the Italian sausage. I chose Purnell’s Old Folks Italian Sausage because it is a little spicier.