Vienna Sausage Shortcake
|Corn bread mix||10 Ounce (1 package)|
|Sesame seeds||2 Tablespoon|
|Frozen french style green beans||9 Ounce (1 package)|
|Scallions||1⁄4 Cup (4 tbs), snipped|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce, undiluted (1 can)|
|Milk||1⁄2 Cup (8 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs) (packaged)|
|Canned vienna sausages||12 Ounce, drained (3 cans, 4-ounce each)|
About 30 minutes before serving:
1. Prepare, then bake corn-bread mix as package label directs, sprinkling with sesame seeds before baking.
2. Meanwhile, cook French-style green beans as package label directs, adding scallions last 3 minutes of cooking; drain.
3. Also, combine chicken soup with milk and cheese; heat until cheese melts. Now, to cheese sauce, add drained sausages; simmer 5 minutes; then add drained green beans.
4. Cut hot corn bread into 6 squares. Top each square with some of sausage-bean mixture.