Cheesy Sausage & Corn Soup
Add raw biscuits to this hearty soup to create an easy and delicious sausage pot pie
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