CHEDDARWURST CHEESY POTATO BAKE

1 pkg Bean's Cheddarwurst Sausage, sliced

6-8 potatoes, sliced OR 2 pkgs prepared, sliced or diced potatoes

1 jar Classico Alfredo Sauce

1 medium onion, diced

1 cup Shredded Cheddar Cheese

     Layer  Cheddarwurst, potato and onion in a greased casserole dish.  Pour the Alfredo Sauce over all.  Cover and bake at 325°for approximately one hour.  Uncover and spread Cheddar Cheese on top.  Bake 10 more minutes until cheese is melted.

CHEDDARWURST & CHEESE SKILLET SUPPER

1 pkg Bean's Cheddarwurst Sausage, sliced

¾ cup white rice, uncooked

1 can Campbell's Cream of Celery Soup

¾ cup of water

1 tablespoon butter

¼ teaspoon salt

1 package Green Giant frozen peas

1 small can sliced mushrooms, drained

1 cup Shredded Cheddar Cheese

     Combine the sausage, rice, soup, water, butter and salt in a large skillet.  Cover and bring to a boil.  Reduce heat and simmer 10 minutes.  Stir in peas and mushrooms.  Sprinkle with cheese.  Cover and simmer for 15 minutes.  Serves 4-6.

BREAKFAST SAUSAGE BAKE WITH CHEESE & EGGS

2 packages Breakfast Sausage Patties

12 eggs

3 cups milks

2 teaspoons dry mustard

1 teaspoon salt

4 slices bread, crusts removed & cubed

2 cups Shredded Cheddar Cheese

  Prepare the night before serving and bake in the morning.

     Brown the sausage patties, breaking them apart while they cook.  Beat the eggs, milk, mustard and salt together.  Add the bread and sausage.  Pour into a 9x13 baking dish.  Sprinkle the cheese on top.  Refrigerate overnight.

     The next morning, bake at 325°for 50 minutes.  Serves 10-12.

CHICKEN CASSEROLE WITH RICE & CHEESE

2 boxes Uncle Ben's Long Grain & Wild Rice Mix

6 cups cooked chicken, diced

2 cans Campbell's Cream of Mushroom Soup

1 cup mayonnaise

2 tablespoons lemon juice

1 teaspoon curry powder

1 cup Shredded Cheddar Cheese

     Cook rice according to the package directions.  Put into a 9x12 greased baking dish.  Put the chicken on top of the rice.

     Combine the soup, mayonnaise, lemon juice and curry powder.  Pour this mixture over the chicken.  Sprinkle the cheese on top.

     Bake at 350°for 30 minutes.  (If the casserole has been refrigerated, bake for 45 to 50 minutes.)  Serves 10.

CHORIZO BAKE

1 package Bean's Chicken Chorizo Sausage, sliced thin

8 oz Philadelphia cream cheese, softened

½ cup cornmeal

3 tablespoons sugar

1 can (15 oz) Green Giant whole kernel corn, drained

4 eggs

2 cups Shredded Cheddar Cheese

6 scallions, sliced

½  jalapeno pepper, seeded & minced

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

     Preheat oven to 375°.  Beat together cream cheese, cornmeal & sugar until smooth.  Beat in eggs, one at a time.  Stir in 1 cup cheese and remaining ingredients.  Pour half of mixture into greased 2-quart casserole.  Cover with ½ of sausage.  Pour remaining egg mixture over, add the rest of the sausage and top with remaining cheese.  Bake about 30 minutes until light golden and set.  Let cool 5 minutes before serving.  Serves 4-6.

CHICKEN JALAPENO SAUSAGE POCKETS

1 package  Bean's Chicken Jalapeno Sausage, sliced thinly

½ cup Salsa with Corn & Black Beans

¼ cup Shredded Cheddar Cheese

1 package refrigerated Flaky Biscuits

1 egg white, beaten with a fork

     Brown sausage slices.  Add the salsa to the pan and heat mixture.  Flatten individual flaky biscuits and spoon some sausage mixture onto each, being careful not to get any mixture on the edges.  Put some cheese on top of the sausage mixture, fold over and pinch the edges to form a pocket.  Prick with a fork and brush with egg white.  Bake at 350° for 20 minutes.