One Skillet Sausage and Stuffing Parmesan
I know I have been posting several recipes lately with Pepperidge Farm Stuffing, but that is because we bought way too much for Thanksgiving. Besides, why must stuffing be saved for Thanksgiving? I am LOVING these DELICIOUS casserole recipes that my mom and I have been testing out, and I hope you are too. This recipe came from the back of the Pepperidge Farm Country Style Stuffing package, with some modifications.
Sausage and Stuffing Parmesan
- 1 ½ lb Italian pork sausage, cut into slices
- 1 lrg onion, diced
- 26.5oz can Traditional Pasta Sauce
- 1 cup water
- 4 cups Pepperidge Farms Country Style Stuffing
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup chopped fresh tomato – optional
- Cook sausage in 12” skillet over medium-high heat until well browned. Pour off
- fat.
- Add onions to skillet and cook 4 min or until tender-crisp. Stir in the pasta sauce and water and heat to a boil. Reduce heat to low.
- Add stuffing mix to skillet and mix lightly. Cook 5 min.
- Sprinkle the chopped tomato on top, then top with the cheeses. Cook until cheese is melted. (You may have to cover the skillet for a bit to make sure all the cheese melts. * I used fiesta blend cheese, cuz that’s what I had on hand.
1. Cook sausage in 12” skillet over medium-high heat until well browned. Pour off
fat.
2. Add onions to skillet and cook 4 min or until tender-crisp. Stir in the pasta sauce and water and heat to a boil. Reduce heat to low.
3. Add stuffing mix to skillet and mix lightly. Cook 5 min.
4. Sprinkle the chopped tomato on top, then top with the cheeses. Cook until cheese is melted. (You may have to cover the skillet for a bit to make sure all the cheese melts. * I used fiesta blend cheese, cuz that’s what I had on hand.
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