Crock Pot Sausage and Mushroom Bake

From: luvinlif2k

On May 30, 2007

I doubled the sausage and used half sweet Italian sausage and half smoked turkey sausage. I also used 6 oz. of fresh sliced mushrooms. I didn't have baked beans on hand so substituted a can of navy beans, 1/4 c. ketchup and 3 Tbsp. brown sugar, and used 1 tsp. of chili powder. This was mild enough for the kids and it was quite tasty. Thanks for a keeper ... it's great to be able to wake up to breakfast all ready to eat!

From: Mandy from Oz

On May 16, 2007

I used a mixture of chicken & beef sausages & diced the potatoes instead of slicing. I wanted it saucy so added a can of tomato soup as well & left out the chilli to cater for my 20 month old. This was a nice simple dish to put together and one I'm sure to make again. Thanks!

From: Hana Jacobs

On Jul 20, 2004

Today I tried 2 of your recipes...both worked out great. I could tell you were from OZ, by your ingredients and naming of the shrimp-"prawns". We lived in Adelaide 2 yrs. in the 80's. Anyway...this recipe helped me use up many beef sausages from a party we had, and it was very easy to do and turned out delicious. Thanks.

From: Peter J

On Feb 26, 2007

Tasty and wholesome meal that turned out well. I used a few bush tomatoes instead of the tomato paste and dried Jalapeno for the chili powder. I thought the flavour was great but the sauce was maybe a little thick because of the consistency of the baked bean sauce combined with the potato. I think when cooking again I might add a 1/2 - 1 can of crushed tomato to make it a little thinner.