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1 pound Skinless smoked sausage; sliced |
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1 meduim Onion; roughly diced |
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2 medium Potatoes; peeled, cubed and boiled until almost done and drained or use baked potato |
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1/2 pound Broccoli Florets; steamed until crispy tender and drained or any vegetable you like |
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4 tablespoons Butter; Melted in medium saucepan |
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4 tablespoons All purpose flour |
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1/2 teaspoon Black pepper |
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2 Dashes Dry mustard; optional |
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2 cups milk; 1% is fine |
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1/2 pound Mild Mexican Velveeta Cheese; cubed |
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1/2 cup Cheddar cheese; shredded |
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1/8 teaspoon Paprika; optional |
Cook the sausage and onion over medium heat in a large non-stick skillet until the sausage begins to brown and onions are translucent. Drain on a paper towel lined plate to absorb the excess grease. Place the sausage, onion, steamed broccoli and potatoes in a two quart casserole dish and toss gently to mix. Melt the butter in a medium saucepan and add the flour stirring to mix well. Heat on medium-low heat, stirring until the butter mixture begins to bubble. Add the pepper and dry mustard and give it a good stir. Add the milk and Velveeta cheese and keep stirring (or you may want to use a whisk at this point) until cheese is melted and the mixture is warm and creamy. Pour the cheese mixture over the ingredients in the casserole dish, top with grated cheese and sprinkle with Paprika. Heat oven to 350 degrees and bake for about 30 minutes until the cheese on top begins to brown.
