Heat the oven to 350°F.Cook the sausage, beef and onion in a 12-inch oven-safe skillet until the sausage and beef are well browned, stirring often to separate the beef. Pour off any fat. Stir in the spinach and cook until it's wilted.Stir the soup, milk and beans in the skillet.Stir the stuffing and cheese in a small bowl. Sprinkle the stuffing mixture around the inside edge of the skillet.Bake for 30 minutes or until the sausage mixture is hot and bubbling.
1 pound sweet or hot Italian pork sausage, cut into 1-inch pieces0.5 pound ground beef1 small onion, chopped (about 1/4 cup)1 bag (about 6 ounces) fresh baby spinach1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup milk1 can (about 15 ounces) white cannellini beans, rinsed and drained1 cup Pepperidge Farm® Herb Seasoned Stuffing0.5 cup crumbled blue cheeseor shredded Cheddar cheese (about 2 ounces)
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