Casseroles Recipes

One Skillet Sausage and Stuffing Parmesan

Written by Emily Buys

One Skillet Sausage and Stuffing Casserole

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

One Skillet Sausage and Stuffing Parmesan
Author: 
Recipe type: Casserole
Serves: 6
 
Ingredients
  • 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
Instructions
  1. Cook sausage in 12” skillet over medium-high heat until well browned. Pour off
  2. fat.
  3. 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.
  4. Add stuffing mix to skillet and mix lightly. Cook 5 min.
  5. 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.

About the author

Emily Buys

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