Saturday, March 27, 2010
Cheesy Sausage Pie
Here's a hearty old-fashioned meat pie made easy with refrigerated pie crust. Recipe can be doubled, and use the refrigerated pie crusts (2) to line a large rectangle glass pyrex dish. Can be made at home to take to a gathering, and warmed in microwave upon arrival.
Prep Time: 15 Min
Total Time: 1 Hr 20 Min
Makes: 8 servings
1 lb bulk pork or turkey sausage
1 medium onion, chopped (1/2 cup)
1 tablespoon minced garlic
1/3 cup tomato paste (from 6-oz can)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (2.25 oz) sliced ripe olives, drained
1 box Pillsbury® refrigerated pie crusts, softened as directed
1 1/2 cups of shredded Cheddar Cheese (6-oz)
Heat oven to 350°F.
In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings.
Stir in tomato paste, corn, tomatoes and olives.
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown.
Let stand 10 minutes before serving. Cut into wedges.