Biscuit Topped Sausage Medley
|Frozen lima beans||12 Ounce (1 Package)|
|Link sausages||1 1⁄2 Pound|
|Onions||3 , peeled and sliced|
|Mushroom soup||10 Ounce (1 Can)|
|Prepared mustard||1 Teaspoon|
|Baby carrots||14 Ounce, drained (1 Can)|
|Flake type refrigerator biscuits||1|
Pour boiling water over lima beans and set aside.
Brown sausages slowly on all sides and lift out of the pan.
Pour off all but 1 tablespoon fat.
If using brown-and-serve sausages, you may need to add a little fat.
Stir-fry onions in the pan until clear.
Spread in a deep round or oval bake dish.
Drain lima beans and add soup, mustard, carrots and fresh dill to taste.
Spread over the onions.
Arrange sausages in spoke fashion around the dish.
Separate biscuit dough into 1/4 inch layers and overlap over the sausages.
Bake at 350F for 30 minutes or until vegetables are bubbly and biscuits browned.