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The Talon House

Cheesy Sausage Pie


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Cheesy Sausage Pie


* 1 lb. bulk pork sausage

* 1 medium onion, chopped (1/2 cup)

* 1 tablespoon minced garlic

* 1/3 cup tomato paste (from 6-oz. can)

* 1 cup Green Giant Niblets frozen corn (from 1-lb. bag)

* 1 can (14.5 oz.) diced tomatoes with Italian-style herbs, undrained

* 1 can (2.25 oz.) sliced ripe olives, drained

* 1 Pillsbury refrigerated pie crust (from 15-oz. box), softened as directed on box

* 1 1/2 cups shredded Cheddar cheese (6 oz.)


Heat oven to 350 F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink. Drain, discarding any drippings. Stir in tomato paste, corn, tomatoes and olives.

Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into pie crust-lined pan. Bake 30 to 40 minutes or until crust is golden brown. Sprinkle cheese over top.

Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes. Cut into wedges to serve.

High Altitude (3500-6500 ft): Heat oven to 375 F. Prebake crust 8 minutes. After filling partially baked crust, bake pie 40 to 50 minutes. Sprinkle cheese over top; bake about 5 minutes.

Serving Size: Makes 8 Servings

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