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1-1/2 lb. (675 g) Italian sausage, casings removed
1 each red pepper, large carrot and large onion, chopped
2 cups no-salt-added tomato sauce
1 can (19 fl oz/540 mL) no-salt-added white kidney beans, rinsed
1 cup milk
2 cups all-purpose baking mix
1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
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How do I make it ?
Heat oven to 400ºF.
Brown sausage with vegetables in large ovenproof skillet on medium-high heat; drain. Add pasta sauce and beans; stir. Simmer on medium-low heat 5 min.
Meanwhile, whisk egg and milk until blended. Combine baking mix and cheese in medium bowl. Add egg mixture; stir just until blended.
Drop large spoonfuls of dough over sausage mixture, using about 1/2 cup dough for each mound.
Bake 18 to 20 min. or until biscuit topping is done and golden brown.
Kraft Kitchen Tips!
Prepare using turkey sausage or chicken sausage.
Serve with hot steamed fresh green beans or broccoli.
If you don't have an ovenproof nonstick skillet, you can use a regular nonstick skillet instead. Just wrap the handle with several layers of foil before using as directed.
Calories From Fat
% Daily Value
Total fat 26 g
Saturated fat 9 g
Cholesterol 95 mg
Sodium 1590 mg
Total carbohydrate 58 g
Dietary fibre 9 g
Sugars 12 g
Protein 34 g
6 servings, 1/6 recipe (291 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.