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Nutrition Facts
Serving Size 295 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 1320 mg 55%
Total Carbohydrate 36 g 12%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 20 g
Vitamin A 2% • Iron 15%
Vitamin C 4% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Skillet Sausage and Mushroom Casserole

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) H-E-B Sunflower Oil with Garlic and Herbs, divided use
8 Oz H-E-B Light Pork Sausage
1 cup(s) sweet onion, finely diced
8 Oz baby bella (crimini) mushrooms, thinly sliced
1 Tsp thyme
1 Tsp sea salt
10 1/2 Oz H-E-B Select Ingredients Cream of Mushroom Soup
1 cup(s) chicken stock
17 .6000 Oz Central Market Quick Heat Barley and Lentils
1 cup(s) panko bread crumbs
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Instructions

1
Pre-heat oven to 400. Heat a 10 inch oven-safe skillet over medium high heat (cast iron works great for this).
2
Add half of oil and sausage to skillet. Stir and cook until nicely browned, about 5 to 6 minutes.
3
Add onions and mushrooms. Stir and cook until onions start to soften and mushrooms brown, about 5 minutes.
4
Add thyme, salt, condensed soup, stock and barley/lentil blend. Stir to combine.
5
Stir remaining oil through panko bread crumbs and top casserole with crumbs. Place in oven for 10 to 15 minutes or until golden brown on top.
6
Chef's note: Great as a comfort food main dish or as a hearty holiday side dish. Other flavors of the condensed soups may be substituted.
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