Ingredients for Pigs In The Garden Casserole
- Russet Potatoes
- Celery
- Carrot
- Onion
- Green Bell Pepper
- Polish Sausage
- 6 slices bacon
- Ranch Dressing
- 1/2 cup salsa
- Shredded Cheddar Cheese
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How to Make Pigs In The Garden Casserole
- Preheat oven to 350°F (175°C). Spray a 9x13 inch baking dish with cooking spray and set aside.
- Bring 1 pound of mixed vegetables (broccoli, carrots, peas, etc.) to a boil in a large pot. Boil for 10 minutes, then drain well.
- Cook 6 slices of bacon in a large skillet until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the skillet.
- Add 1 cup of ranch dressing, 1/2 cup of salsa, 1 pound of Italian sausage (removed from casings), and the crumbled bacon to the skillet.
- Mix well and cook over medium heat, stirring occasionally, until the sausage is cooked through and the mixture simmers slightly (about 5-7 minutes).
- Spread the drained vegetables evenly in the prepared 9x13 inch baking dish.
- Pour the sausage mixture down the center of the vegetables, lengthwise.
- Cover the exposed vegetables on either side of the sausage mixture with 2 cups of shredded cheddar cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
25g
Fat
25g
Carbs
15g
