Mrs. Claus's Casserole
I reduce the fat content by using a non-stick pan and pouring off half of the bacon fat. It is easy to stretch the recipe by adding more potatoes and carrots. I use a 4 qt. "everything" pan with a non-stick finish.
From Hillshire Farm Smoked Sausage and Polish Kielbasa.
I add 1 clove of minced garlic, for a little extra kick.
I leave out the celery, that's my preference. My family likes it with a dollop of Dijon mustard on the side.
I also cook the broccoli on the side.
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- 6 slice
- 4 medium
- potatoes, peeled and thinly sliced
- 1 bunch
- broccoli, trimmed and sliced
- carrots, peeled and sliced
- 1/2 c
- celery, chopped
- 1 medium
- onion, chopped
- 1 lb
- hillshire farm smoked sausage or polish kielbasa, sliced
- salt and pepper
1In a large heavy skillet, fry the bacon until crisp. Remove bacon. Blot the bacon with a paper towel and set aside. (This is where I drain off half the bacon fat.)
2Add the potatoes, celery, onion and carrots to the bacon fat in the pan. Stir to coat with the bacon fat. Fry over medium heat. Add 1 clove of garlic, minced.
Sprinkle with salt and pepper to taste. Stir occasionally.
The original recipe says to fry uncovered. I use a lid, because it cooks faster and comes out softer.
3When the vegetables are tender, place the broccoli and sausage on top. Cover and heat for 12-15 minutes until thoroughly heated. The broccoli will steam with the sausage. Crumble the cooked bacon on top before serving.