Friday, March 1, 2013

Cheese Potatoes and Smoked Turkey Sausage Casserole


In 1869, Joseph Campbell and Abraham Anderson started the Anderson & Campbell Preserve Company in Camden, New Jersey.



By 1877, the partners realized each had different visions for the company. Joseph Campbell bought Anderson’s share and expanded the business to include ketchup, salad dressing, mustard, and other sauces. Ready to serve Beefsteak Tomato Soup became a Campbell’s best seller.



1894, Joseph Campbell retired and Arthur Dorrance took over as company president. Three years later, soup history was made when Arthur Dorrance reluntly hired his nephew John Dorrance. John held a chemistry degree from MIT and a Ph.D. from the University of Gottengen in Germany. He turned down better paying teaching positions to work for his uncle. His Campbell's salary was only $7.50 per week and he had to bring in his own lab equipment. However, John Dorrance soon made the Campbell's Soup Company very famous.

Soups were inexpensive to make and very expensive to ship. Dorrance realized that if he could remove soup's heaviest ingredient water, he could create a formula for condensed soup and slash the price of soup from $.30 to $.10 per can. By 1922, soup was such an integral part of the company presence in America, that Campbell’s formally accepted "Soup" into its name.

Today, Campbell’s Soup Company, with its famous red and white label, remains a staple in the kitchen as well as American culture.
Research Source: Inventors About
 



If you like the smoky flavor of turkey sausage, you’ll like our Cheese Potatoes and Turkey Sausage Casserole. This is good on its own or it will be a perfect side dish to go with your favorite main dish.



Cheese Potatoes and Smoked Turkey Sausage Casserole
Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:
3 large potatoes, peeled and chopped
1 tablespoon vegetable oil
1 pound smoked turkey sausage, cut lengthwise and cut into half moons
1 (10.5 oz.) can cream of mushroom soup
6 ounces cheese melt ( I used Velveeta)
1/2 cup cheddar cheese
3 tablespoons butter
1 tablespoon black pepper
paprika

Directions:
Lightly spray a 2 quart baking dish with cooking spray.

In large pot, cover potatoes with water and add salt. Bring to boil, until fork tender. Drain. Add potatoes to the baking dish.

In skillet, heat oil over medium heat, cook sausage, until light brown. Add sausage to baking dish, and toss.

In a sauce pan, over medium heat, add cream of mushroom soup, butter, cheese melt and black pepper. Whisk until cheese is melted. Pour sauce over potatoes and sausage. Sprinkle with cheddar cheese and paprika.

Bake at 350 degrees for 20 to 25 minutes, until golden brown Enjoy!

 

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