| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hamburger h, Miscellaneo, Soup, Soups | 6 | Servings | |
INGREDIENTS
| 1 | lb | Pork sausage; ground |
| 1 | lg | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1 | pk | Au gratin potatoes |
| 1 | c | Milk |
| 1 | c | Water |
| 1/2 | ts | Garlic powder |
| 2 | cn | Chicken broth; ready to serve |
INSTRUCTIONS
1. Cook sausage, onion and celery in 3-quart saucepan over medium heat, stirring occasionally, until sausage is no longer pink; drain. 2. Stir in potatoes, Sauce Mix and remaining ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender. 3. Sprinkly with chopped parsley if desired. Recipe by: Betty Crocker Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on Mar 24, 1998
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