I can’t decide if this is a chowder or a minestrone soup with lots of cheese. For some strange reason it reminds me of a soup Mum used to make with grated onion, carrot, celery and chicken noodle soup which she covered with water and when cooked added some milk to – don’t think there was ever a recipe for it, but it was one of my favorites especially when I was sick.
The thing I like about this recipe is that you don’t have to fry the onions and sausages before you put them in the casserole dish to cook – saving one step not to mention the washing up. It’s not a fancy dish, but maybe a good quick one for a busy night.
This is a quick and easy vegetable only dish and would be great if you’re looking for a meat free night or something to serve vegetarian friends. Of course, you could also serve it alongside a juicy steak or lamb chops………..
You can tell this an 80s recipe by the lovely wooden bowl and spoon in the picture. Not convinced that the spoon would be much good for getting the casserole out of the bowl though. Think a more modern metal one would do a far better job.
Version One has the grand title Chicken Saute Au Gratin – a bit fancy really for chicken and mushroom topped with chips and cheese. Still as the tag at the bottom says it’s a great one for kids.
Version Two is not that much more sophisticated and should also be one kids love. Having just made a ‘pasta bake’ ie macaroni cheese for my grand-daughters, I really think this could also be called a pasta bake. Although I think I’d substitute whole milk for the evaporated milk for a better flavour.
Sausages have always been one of Mum’s favourite things and onion gravy makes them so much better. At age 98 she still loves them. I don’t think she ever used a recipe, but this one comes pretty close to how she made them, although I’m pretty sure she cooked the sausages in dripping not butter.