INGREDIENTS

  • 2 lbs potatoes , peeled and cut in 3/4 inch cubes
  • 2 cups carrots , peeled and thinly sliced
  • 12 ounces pork sausage , thawed if frozen
  • 1 1/2 cups onions , chopped
  • 3 cups milk
  • 1 (1 7/8ounce)box Knorr leek mix
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 cups frozen green peas , not thawed
  • 12 ounces refrigerated buttermilk biscuits
  • 2 tablespoons parmesan cheese , grated

DIRECTIONS

  1. Coat a shallow 2 1/2 qt baking dish with nonstick spray.
  2. Gently boil potatoes and carrots in a large, covered, nonstick skillet half-filled with water 15 minutes or until tender.Drain; put potatoes and carrots in baking dish. Wipe skillet dry.
  3. Heat oven to 400 degrees.
  4. Saute sausage and onions in skillet, breaking up chunks of sausage, 5 to 6 minutes until lightly browned.Drain off fat.
  5. Whisk milk, soup mix and seasoning in a 4 cup measure. Stir into skillet, bring to a gentle boil and cook 2 to 3 minutes until thickened.Pour over potatoes and carrots.Stir in peas.Cover with foil and bake 45 minutes or until bubbly.
  6. Meanwhile cut biscuits in half crosswise.Remove dish from oven; put biscuits around edges of dish and down center.
  7. Bake, uncovered, 12 minutes.Sprinkle biscuits with cheese; bake 4 minutes until biscuits are golden and baked through.