Ingredient:
1 box (4.7 oz) Betty Crocker scalloped potatoes
2 cups hot water
2/3 cup milk
2 tbsp margarine or butter
2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage (from 1-lb ring)
1/2 cup Old El Paso Thick ‘n Chunky salsa (any variety)
2 cups frozen broccoli florets
Method:
Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally.
Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently.
Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).
1 box (4.7 oz) Betty Crocker scalloped potatoes
2 cups hot water
2/3 cup milk
2 tbsp margarine or butter
2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage (from 1-lb ring)
1/2 cup Old El Paso Thick ‘n Chunky salsa (any variety)
2 cups frozen broccoli florets
Method:
Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally.
Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently.
Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).
