EASY Mashed Potato & Italian Sausage Casserole

I love this mashed potato & Italian sausage Casserole. Hot Italian pork sausage can be used in place of mild Italian sausage. If you decide to use sausage links instead of bulk sausage, remember to remove the casings before cooking.




PREP TIME: 15 MINUTES
START TO FINISH: 1 HOUR 15 MINUTES
6 SERVINGS

INGREDIENTS
1 pouch (from 7.2-oz box) Betty Crocker roasted garlic mashed potatoes
¾ cup milk
½ cup water
2 eggs, beaten
1 Ib bulk mild Italian pork sausage
1 medium onion, chopped (½ cup)
1 cup tomato pasta sauce
1 teaspoon dried basil leaves
½ cup shredded Parmesan cheese (2oz)

PREPARATION
1. Heat oven to 375°F. Spray 9-inch glass pie plate. Cook 1 pouch potatoes as directed on box—except use 3/4 cup milk and 1/2 cup water; omit margarine. After 5-minute stand time, stir in eggs. Spread cooked potatoes in bottom and up sides of pie plate, forming a crust.
2. Meanwhile, in 12-inch skillet, cook sausage and onion over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Stir in pasta sauce and basil. Reduce heat to low; cook about 2 minutes, stirring occasionally, until hot. Pour into potato-lined pie plate.
3. Bake about 25 minutes or until crust edges just begin to turn golden brown. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

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