1 pound pork sausage, well cut
2 (1 ounce) packages instant Italian-style dry onion soup mix
2 (11.5 ounce) cans diced 1/2 cup chopped green beans
1 (4 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms, drained
1 tablespoon dried basil
1 teaspoon dried oregano
2 teaspoons dried sage
1 teaspoon dried rosemary
1 teaspoon garlic powder
3 cloves garlic, minced
4 ounces canned tomato sauce
1/2 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease off skillet; set aside.
In a small skillet over medium heat, heat tomato sauce over medium heat. Stir in green beans and tomato paste. Mix in mushroom, basil and oregano. Add salt to tomato sauce; mix well. Mix in onion and garlic powder.
In a large bowl, mix tomato sauce, paprika and 1/2 cup mushrooms. Sprinkle mixture over sausage mixture, and toss to coat.
Place in preheated oven to get browned overnight.
Remove from oven and place casserole in oven to dry while you make other adjustments.
I hope you enjoy.
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