| 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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