Sunday, August 17, 2014


1 lb bulk pork sausage
1/2 cup chopped onion
1 tbsp minced garlic
1/3 cup tomato paste
1 cup frozen corn
1 can (14.5-oz) diced tomatoes with Italian-style herbs - do not drain
1 can (2.25-oz) sliced ripe olives, drained
1 pie shell, unbaked
1 1/2 cups shredded Cheddar cheese

Preheat oven to 350 degrees.

In a large skillet, cook the sausage, onion, garlic over medium heating, stirring frequently until the sausage is browned. Drain well and discard the drippings. Stir in the tomato sauce, corn, tomatoes and olives.

Spoon the above mixture into the pie shell.

Bake pie at 350 degrees for 30 to 40 minutes or until the crust is golden brown. Sprinkle the cheese over the pie and bake an additional 10 to 15 minutes for cheese to melt and start to brown.

Allow pie to stand for 10 minutes before cutting into wedges to serve.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.