Total Time
1hr 30mins
Prep 25 mins
Cook 1 hr 5 mins

I love this comfort food! I use Pillsbury brand refrigerated buttermilk bisuits. For the soup mix the one I use is 1.8 oz. For chance I use Romano cheese instead of Parmesan

Ingredients Nutrition


  1. Coat a shallow 2 1/2 qt baking dish with nonstick spray.
  2. Gently boil potatoes and carrots in a large, covered, nonstick skillet half-filled with water 15 minutes or until tender. Drain; put potatoes and carrots in baking dish. Wipe skillet dry.
  3. Heat oven to 400 degrees.
  4. Saute sausage and onions in skillet, breaking up chunks of sausage, 5 to 6 minutes until lightly browned. Drain off fat.
  5. Whisk milk, soup mix and seasoning in a 4 cup measure. Stir into skillet, bring to a gentle boil and cook 2 to 3 minutes until thickened. Pour over potatoes and carrots. Stir in peas. Cover with foil and bake 45 minutes or until bubbly.
  6. Meanwhile cut biscuits in half crosswise. Remove dish from oven; put biscuits around edges of dish and down center.
  7. Bake, uncovered, 12 minutes. Sprinkle biscuits with cheese; bake 4 minutes until biscuits are golden and baked through.


Most Helpful

Delicious! It's a little time consuming if you do it like the recipe says - it's quicker to boil the potatoes and carrots while you're cooking the sausage and onions. I will definitely make it again!!

Valerie S. January 07, 2008

As the 4 stars say, WE LOVED IT! This is my kind of comfort food, easy to make and very tasty. I couldn't find the Leek soup mix so I used Knorr Vegetable mix instead. I was in a hurry so I had 3 pans going at once with the potatoes/carrots, the sausage and the sauce. Thank you for a lovely dinner RecipeNut!

puppitypup October 29, 2007

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