• 6servings
  • 30minutes
  • 253calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 pound bulk pork sausage

  2. 1 large onion, chopped

  3. 1/2 teaspoon dried thyme leaves, crushed

  4. 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

  5. 1 (8 ounce) can stewed tomatoes

  6. 2 cups frozen vegetable combination (broccoli, corn, red pepper)

  7. 3 cups Pepperidge Farm® Herb Seasoned Stuffing

Instructions Jump to Ingredients ↑

  1. Cook the sausage, onion and thyme in a 12-inch skillet over medium-high heat until the sausage is browned, stirring frequently to break up the meat. Pour off any fat.

  2. Stir the soup, tomatoes and vegetables in the skillet. Heat to a boil. Remove the skillet from the heat. Add the stuffing and stir lightly to coat. Spoon into a 1 1/2-quart casserole.

  3. Bake at 350 degrees F. for 30 minutes or until it's hot and bubbling.


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