Recipe - Sausage Beef Casserole

6 Sweet Italian sausages
(about 1 lb.)
1 pound Beef chuck, cut into 1"
pieces
1 lg Onion, cut or sliced up
2 md Cloves garlic, minced
2 md Green bell peppers, seeded
and cut into eighths
4 md Potatoes, peeled and cut
into quaters
2 cn (1 lb. each) kidney beabs,
drained
1 teaspoon Basil
One half teaspoon Salt
One fourth teaspoon Pepper
2 Beef bouillion cubes
dissolved in 1 c. boiling
water

In a heavy skillet over medium heat, brown sausages well. Cut each link
into thirds and plce in a 2 One half 3 quart casserole. Drain fat from
skillet, reserving 2 tablespoons*. Brown beef in 1 Tbs. fat, then turn out
into casserole. Cook onion and garlic in remaining tablespoon of fat until
tender; add green peppers and cook one minute longer, stirring; turn out
inot casserole. Add potatoes and beans to casserole. Sprinkle with
seasonings and mix lightly. Add bouillion. Cover and bake in a 350 degree
oven 1 hour and 15 minutes or until beef and potatoes are tender. Serves
46.

* for less saturated fat and less fat in general, dump all of the sausage
fat and use a teaspoon or two of canola oil as necessary Posted to EATL
Digest 18 Mar 97 by Patricia Williams PIE@TWC.EDU on Mar 19, 1997