I can’t believe how fast summer is flying by! Right now we are preparing for the new school year. This year I have a child in second grade, one in first grade and a preschooler…I think we are going to have a fun and exciting year! My seven year old just started piano lessons this week and has amazed us with how quickly he catches on. I also have lots of fun projects and some new subjects that we will be introducing this school year.
Today I spent time organizing our home school drawers and getting our materials together. Since I have been very busy all day, I wanted something easy to make, but filling and tasty too. So, I whipped up this sausage and cornbread casserole and it was a big hit!
You will need:
1 lb sausage roll
1 green pepper
3 garlic cloves, minced
6 oz. can large black olives, pitted, drained and chopped in half
2 cups salsa
2 boxes of Jiffy corn muffin mix (8.5 oz)
2 eggs (for the corn muffins)
2/3 cup milk (for the corn muffins)
8 oz. bag shredded Colby and Monterey Jack cheese
Chop the onion and green pepper.
Fry the sausage, onions, peppers and garlic on the stove top
When the sausage is fully cooked add in the olives and salsa
Pour mixture into a casserole dish and top with 1/2 of the cheese
Mix the corn muffin mix according to the package. Spread corn muffin mixture on top of sausage mixture
Sprinkle evenly with the rest of the cheese
Bake for 25 -30 minutes (or until toothpick comes out of corn muffin batter clean) in preheated oven (400 degrees).
Mmmm…comfort food at its best! 🙂