A few years ago someone from our Church dropped by with an aluminum pan full of food… a thank you for everything I was doing at Church.
The next night we followed the baking instructions and my family really enjoyed the recipe.
Come to find out the recipe was one that was in our Church cookbook. Since then the person who dropped off the food has become a good friend of ours (and a big supporter of this blog).
Her recipe has also become a family favorite! As with most recipes I tweaked it a little bit. With her permission, I’m pleased to share it with you!
Cheesy Sausage Stew
5 – medium sized potatoes, cooked and cut into bite-sized piece (we leave the skins on)
1 – 12 oz pkg. of whole frozen green beans, microwaved just enough to thaw and warm
2 – 10.5 oz cans of Cream of Mushroom Soup
1 – small onion, diced (tonight we used one from our garden)
1.5 – Cups of shredded cheese (cheddar or cheddarjack is our favorite)
1 – 12 oz rope sausage or kielbasa, cut into 1/4″ thick “coins”
Preheat oven to 350 degrees. In a large bowl mix all the ingredients.
Transfer to a greased baking dish. Ours is just shy of 3 quarts.
Cover and bake for 45 minutes.
We like to serve this in bowls with crusty bread or biscuits.
This really has become a favorite recipe in our house… and perfect for the Fall and Winter months. We’ve even made it in the crockpot with great success.
Perhaps my favorite thing about this dish is that every time I make it I’m reminded of that initial act of kindness.A good deed is never lost; he who sows courtesy reaps friendship, and he who plants kindness gathers love. - Basil the Great Click To Tweet