Monday, April 20, 2015
Cheesy Smoked Sausage and Veggie Bake
First off let me say that my absence from the blog was due to some minor hand surgery that I had done. I couldn't cook or clean for over a week! It was torture! I also couldn't do dishes.....that was NOT torture! But I'm back and I've got a delicious recipe made with Hillshire Farms Smoked Sausage.
There are not many brands that I love enough to promote, but this brand is one the whole family loves. Hillshire Farms Smoked Sausage is a favorite in this household. I love it because it's quick and easy to prepare for dinner. I mean how many times can you have pasta or chicken for dinner?
My husband would eat it 5 times a week! I love all the different ways it can be used. It's not just for supper. Smoked Sausage for breakfast is also a great idea. If you need more inspiration, head on over to Hillshire Farms for more delicious recipes.
Hillshire Farm smoked sausage is crafted to be better. The experts have perfected the pre-seasoning of the smoked sausage over the last 75 years and let me tell you, it's a winner! Plus it's so much cleaner and easier to work with than chicken. I love me some chicken but there are nights when I'd much rather just slice or dice up some smoked sausage and be done with it!
Hillshire Farms asked me to create an original recipe from them so I came up with this Cheesy Smoked Sausage and Veggie Bake.
It's loaded with veggies (and some cheesy goodness too). So easy to throw together and pop in the oven. You can even make it the night before and just heat it up when you get home!
Cheesy Smoked Sausage & Veggie Bake
recipe from Lisa@The Cutting Edge of Ordinary
2 tablespoons olive oil
1 small onion (or 1 large leek, light green and white parts only) finely chopped
8oz baby bella mushrooms, sliced
2 cloves of garlic, minced
1 pound Hillshire Farms Smoked Sausage, diced
1 - 16oz package frozen cauliflower, thawed
1- 16oz package frozen chopped broccoli, thawed
3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
1 ½ cups shredded sharp cheddar cheese
½ cup mozzarella cheese, shredded.
Salt and pepper to taste
Paprika for sprinkling on top
Preheat oven to 350. Lightly grease a 9x13-inch baking pan. Set aside.
In a large skillet heat oil and add the chopped onion or leeks and sliced mushrooms. Cook for approximately 5 minutes or until the onions and mushrooms becomes softened. Add in the garlic and cook for 1 minute. Add in the diced smoked sausage. Toss to combine. Transfer to a large bowl so it can cool for a bit while you make the cheese sauce.
To make the sauce
In a medium saucepan melt the butter. Once the butter has melted, whisk in the flour. Once the flour hits the melted butter it is going to clump so it is important to keep whisking so that you make a nice smooth paste or roux. Cook the paste for about a minute to eliminate the raw flour taste but don't let it start to brown. Add the milk in a little at a time and stir until slightly thickened. Remove from heat, add salt and pepper and stir until well blended. Pour over the smoked sausage and veggie mixture, folding in gently making sure the sauce covers all the mixture. Add in the cheddar cheese and place into baking dish. Sprinkle the top with the mozzarella cheese and top with paprika if you’d like. Bake for 40 minutes or until golden brown.
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