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      Sausage Bake

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      Breakfast for Dinner

      Estimated Times:

      Preparation – 20 min | Cooking – 45 min | Yields – 10 to 12 servings


      1 lb. hot bulk pork sausage, cooked, drained and crumbled

      2 cans (12 fl. oz. each) NESTLÉ CARNATION Evaporated Milk

      8 large eggs, beaten

      2 cups (8-oz. pkg.) shredded cheddar cheese

      1/2 cup chopped red pepper

      2 green onions (green parts only), sliced

      1/2 teaspoon onion powder

      1/4 teaspoon garlic powder

      8 cups 1/2-inch cubed Italian or French bread (about 9 slices)


      PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

      COMBINE milk, eggs, sausage, cheese, red pepper, green onions, onion

      powder and garlic powder in large bowl. Add bread cubes, stirring

      gently to moisten bread. Pour mixture into baking dish.

      BAKE for 45 minutes or until set. Serve warm.


      • Substitute pre-cooked, sliced sausage links for bulk pork sausage

      to save time.

      • Substitute multi-grain bread for Italian or French bread.


      Pepperoni Pizza Quiche

      Estimated Times:

      Preparation – 10 min | Cooking – 40 min | Yields – 8 servings


      1 unbaked 9-inch (4 cup volume) frozen pie shell

      1 pkg. (8 oz.) shredded Italian blend cheese, divided

      2 ozs. thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch

      diameter slices), cut into quarters, divided

      1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk

      3 large eggs, beaten

      2 tablespoons all-purpose flour

      1 teaspoon dried basil leaves

      1/8 teaspoon garlic powder


      PREHEAT oven to 350° F.

      SPRINKLE 1 cup cheese and half of pepperoni pieces onto bottom of pie


      WHISK evaporated milk, eggs, flour, basil and garlic powder in medium

      bowl until blended. Pour mixture into pie shell. Sprinkle with

      remaining cheese. Decorate top with remaining pepperoni pieces and

      any other topping you like. Place quiche on baking sheet (if pie pan

      is made of aluminum foil).

      BAKE for 40 to 45 minutes or until knife inserted near center comes

      out clean. Cool for 5 minutes before serving.


      Chicken Tortilla Stew

      Estimated Times:

      Preparation – 15 min | Cooking – 20 min | Yields – 9 servings


      4 to 5 cooked, boneless, skinless chicken breast halves or 1

      rotisserie chicken, shredded (about 6 cups)

      3 cans (14 fl. oz. each) reduced sodium chicken broth

      2 cans (10 oz. each) mild red or green chili enchilada sauce

      1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk

      2 cups matchstick or shredded carrots

      1 cup uncooked long or medium grain rice

      1 1/2 teaspoons ground cumin

      2 cups frozen whole-kernel corn, thawed

      1 1/2 cups broken tortilla chips

      Fresh cilantro leaves, sliced green onions (optional)


      COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and

      cumin in large saucepan. Cook over medium-high heat until mixture

      begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20

      minutes, stirring occasionally, until rice is tender. Add chicken and

      corn; stir well.

      SPOON into serving bowls; top each serving with tortilla chips,

      cilantro leaves and green onions, if desired.


      • Different brands of enchilada sauce may have different heat levels.

      A hotter enchilada sauce can be used if a spicier stew is desired.

      • Freeze half the stew for another meal. Thaw in refrigerator and

      reheat in microwave or on stovetop.



      Estimated Times:

      Preparation – 10 min | Cooking – 45 min | Cooling Time – 10 min

      cooling | Yields – 10 to 12 servings


      2 to 3 cooked, boneless, skinless chicken breast halves, cut into

      small pieces (about 3 cups), divided

      1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce

      1 container (8 oz.) sour cream

      1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk

      2 cups (8-oz. pkg.) shredded cheddar cheese

      1 can (4 oz.) diced green chilies, undrained

      1 pkg. (12 tortillas) 7-inch corn tortillas


      PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

      COMBINE enchilada sauce and sour cream in medium bowl. Combine

      evaporated milk, cheese and chiles in medium saucepan. Cook over

      medium heat, stirring constantly, until cheese has melted and mixture

      is smooth. Remove from heat.

      SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking

      dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2

      cups chicken, 1 cup cheese sauce; repeat layers one more time,

      starting with tortillas. Top with remaining tortillas, enchilada

      sauce mixture and cheese sauce. Cover with foil.

      BAKE for 40 minutes. Uncover; cool for at least 10 minutes before



      Cheesy Bacon Potatoes

      Prep Time: 10 min

      Total Time: 10 min

      Makes: Makes 10 servings, about 1/2 cup each.

      4 cups hot mashed potatoes

      1 container (8 oz.)Sour Cream

      6 slices Center Cut Bacon, crisply cooked, drained and crumbled

      1 cup Shredded Mild Cheddar Cheese

      2 green onions, sliced

      MIX all ingredients until well blended.

      Try serving this potato side dish with a crisp, mixed green salad or

      cooked green vegetable and a serving of cooked lean fish, meat or



      This recipe works equally well with any type of mashed potatoes,

      whether you mash your own from cooked fresh potatoes or use one of

      the already prepared mashed potato products available in your

      supermarket. Look for already prepared mashed potatoes in either the

      dairy or meat case, or in the frozen food section. Or prepare the

      mashed potatoes yourself using one of the many packaged mixes

      available in the potato/pasta section.


      All-In-One Veggie Mac and Cheese

      Prep Time: 5 min

      Total Time: 15 min

      Makes: 8 servings

      1-1/2 cups water

      1 cup fat-free milk

      1 pkg. (14 oz.)Deluxe Macaroni & Cheese Dinner Made With 2% Milk


      3 cups frozen mixed vegetables, thawed

      1 Tbsp. margarine

      BRING water and milk just to boil in saucepan on medium heat. Add

      Macaroni; reduce heat to low. Simmer 6 min. or until Macaroni is


      ADD vegetables; cover. Cook 3 min. until liquid is almost absorbed

      and vegetables are heated through.

      STIR in Cheese Sauce and margarine until well blended.


      Crispy Baked Bananas

      Prep Time: 10 min

      Total Time: 20 min

      Makes: 4 servings, two banana halves each

      1-1/2 cups HONEY BUNCHES OF OATS with Almonds Cereal, crushed

      1/2 tsp. ground cinnamon

      2 Tbsp. honey

      4 small ripe bananas, cut crosswise in half

      1/4 cup thawed COOL WHIP Whipped Topping

      PREHEAT oven to 375ºF. Line 15x10x1-inch baking pan with foil; set

      aside. Mix crushed cereal and the cinnamon on large plate. Pour honey

      onto second plate.

      ROLL each banana piece in honey, then in cereal mixture until evenly

      coated. Place in prepared baking pan.

      BAKE 15 min. or until bananas are soft. Place two banana halves in

      each serving dish. Top evenly with the whipped topping.


      Home-Style Beef and Potato Skillet

      Prep Time:20 min

      Start to Finish:40 min

      Makes:4 servings

      1 lb lean (at least 80%) ground beef

      4 medium green onions, chopped (1/4 cup)

      1 cup water

      1/2 teaspoon garlic salt

      1 package (0.87 oz) onion gravy mix

      2 cups frozen potatoes with onions and peppers (from 24-oz bag)

      1/2 cup frozen baby sweet peas

      1 large tomato, chopped (1 cup)

      1 1/2 cups Original Bisquick® mix

      1/2 cup water

      1. In 10-inch skillet, cook beef over medium-high heat 5 to 7

      minutes, stirring occasionally, until brown; drain. Stir in 2

      tablespoons of the onions, 1 cup water, the garlic salt and gravy mix

      (dry). Cook, stirring constantly, until mixture thickens. Stir in

      potatoes, peas and tomato. Heat until hot; reduce heat to medium-low.

      2. In small bowl, stir Bisquick mix, remaining 2 tablespoons onions

      and 1/2 cup water until soft dough forms. Drop dough by

      tablespoonfuls (see Success tip) onto beef mixture.

      3. Cover; cook 8 minutes. Uncover; cook 8 to 10 minutes longer or

      until toothpick inserted in center of dumplings comes out clean.


      Pasta and Bean Skillet

      Prep Time:10 min

      Start to Finish:30 min

      Makes:4 main dish servings

      1 cup salsa (any variety)

      2/3 cup uncooked elbow macaroni (2 ounces)

      3/4 cup water

      2 teaspoons chili powder

      2 cups red kidney beans (from 19-oz can), drained, rinsed

      1 can (8 ounces) tomato sauce

      1/2 cup shredded Cheddar cheese (2 ounces)

      1. Heat all ingredients except cheese to boiling in 10-inch nonstick

      skillet; reduce heat.

      2. Cover and simmer about 15 minutes, stirring frequently, until

      macaroni is tender. Sprinkle with cheese.


      Chicken Rice Skillet

      Prep Time:20 min

      Start to Finish:20 min

      Makes:4 servings

      1 tablespoon vegetable oil

      1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch


      2 cups water

      1 tablespoon margarine or butter

      1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms,


      2 cups uncooked instant rice

      1 teaspoon salt

      1/4 teaspoon pepper

      1 cup shredded Cheddar cheese (4 ounces)

      1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken

      in oil 3 to 4 minutes, stirring occasionally, until no longer pink in


      2. Add water and margarine; heat to boiling. Stir in vegetables,

      rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover

      and let stand about 5 minutes or until water is absorbed.


      Kelly in IL

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