Take-out Tuesday, Cheesy Corn & Sausage Soup and Corny Biscuit Bake

the Painted Apron

7 years ago

I have been in such a soup mood lately even though we are still not experiencing any fall weather

I used what I had on hand to make this soup, sausage, celery, onion

Corn

Milk and a can of Cream of Potato Soup

Or use any creamed soup, celery, mushroom, chicken

If you’re not a fan of canned soup, you can easily make your own creamy base with a simple white sauce of butter, flour, chicken broth and milk

See method for the cream soup base on Merry Merry Chowder here

Put it all in a deep casserole and stir in lots of grated Vermont White Cheddar

Stash it in the fridge until you’re ready to heat and eat, up to 2-3 days

You can warm the casserole of soup in the oven or put it back in a saucepan stove top

This made a lot for just the two of us, and knowing we had family coming for the weekend I started thinking how I could use it up…

🤔 mixed with rice for a vegetable side dish? That would be really good…

🤔 a sauce for pasta? Hmmm, maybe…

💡 Biscuits!

A nice thick layer in the bottom of a casserole dish

Top with refrigerated biscuit dough pieces

Submerge dough and bake

And OMG, it’s amazing…well, we think it’s amazing…

Let’s just saying knowing I had some leftover in the refrigerator for an easy Sunday supper had me dreaming about it all day…

I hope you enjoy!

Cheesy Sausage & Corn Soup

Add raw biscuits to this hearty soup to create an easy and delicious sausage pot pie

Course Main Course, Soup

Cuisine American

Keyword sausage and corn soup, sausage bubble up, sausage pot pie, sausage, corn and biscuit bake, soup

Servings 4

Ingredients

8 oz. breakfast sausage
1/2 onion chopped
1 cup chopped celery
4 cups frozen corn kernels
1 can 10 oz. Cream of Potato Soup
2 1/4 cups whole milk
4 oz. extra sharp white cheddar grated {I used Cracker Barrel Vermont 2%}
Salt & pepper

Instructions

Brown sausage in a large, deep saucepan, drain and return to pot.
Add onion and celery and cook over medium for 5 minutes or until it begins to soften.
Add corn and season well with salt and pepper. Cook and stir for several minutes. If corn is frozen, cook until it thaws.
Add soup and milk and stir well. Add cheese and simmer until soup is hot, about 15 minutes. If soup is too thick, thin with a little chicken broth.
Do Ahead Method:
Turn vegetables out into a deep 3 quart casserole dish. Add soup and milk and stir well. Stir in cheese. Cover and refrigerate until ready to heat. Bake at 350 for 20 minutes or until hot or return to sauce pan and heat on the stove.

Notes

Sausage & Corn Biscuit Bake

2 cups thick* Cheesy Sausage & Corn Soup

1 can large refrigerated biscuit dough, like Pillsbury Grands

*if soup is not thick, drain off some of the thinner liquid so it has the consistency of a thick salsa

Cut biscuits into 1/6s. Place soup in a thick, even layer in the bottom of a sprayed 9 inch round or 8 inch square casserole dish. Top with biscuit pieces. Your dish needs to be big enough to allow biscuit pieces to form a single layer. Gently push biscuit pieces down into thick soup base. Bake at 350 degrees for 25-35 minutes, until biscuits have cooked through and tops are golden. Use a large spoon for serving. Serves 4-6