Recipes using "dry mustard"

Recipes

Calico Bean Bake
Print Recipe
A great make-ahead dish - -
Servings
10
Servings
10
Calico Bean Bake
Print Recipe
A great make-ahead dish - -
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 cup onion, chopped
  • 5 slices bacon
  • 2 cans (28 ounce) baked beans
  • 1 can (15 ounce) dark red kidney, drained
  • 1 can (15 ounce) pinto beans, drained
  • 1 can (15 ounce) butter beans, drained
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 teaspoons cider or white vinegar
  • 2 teaspoons dry mustard
  • 1/4 teaspoon black pepper
Servings:
Instructions
  1. Cut bacon into small pieces. In a 12-inch skillet, cook bacon until browned. Remove bacon to paper towels to drain.
  2. Add onions to skillet, and saute until soft. Remove and reserve.
  3. Remove casing from sausage links and in the same skillet, cook sausage until no longer pink, breaking into small crumbles with a wooden spoon.
  4. In a 3-quart casserole dish, mix together the sausage, bacon, onions, beans and remaining ingredients.
  5. Cover casserole dish and bake at 350ºF for approximately 1 hour, uncover the dish the last 15 minutes.
Recipe Notes
  • Cook in a crock pot on HIGH setting for 1 hour. Reduce the heat to LOW and cook 3 to 4 hours longer or until heated through.
  • Add a minced jalapeno pepper for heat.
  • Use 1 pound of sausage links, cut in 1-inch pieces.
Share this Recipe
 

Recipes

Macaroni and Cheese with Sausage Casserole
Print Recipe
It's a kid's favorite and adults --
Servings
8
Servings
8
Macaroni and Cheese with Sausage Casserole
Print Recipe
It's a kid's favorite and adults --
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 yellow onion, minced
  • 1 pound elbow macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 teaspoon dry mustard
  • 5 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 2 cups Fontinella® cheese
Servings:
Instructions
  1. Preheat oven 350°F. Lightly butter a 3-1/2 quart baking dish.
  2. Remove casings from sausage. In a skillet, over medium heat, add sausage, crumble and cook until no longer pink and lightly browned. Add onion and sauté until softened.
  3. In a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper and dry mustard until smooth.
  4. Gradually whisk in milk. Cook and stir until thickened. Add cheeses and stir until melted. Mix in sausage and onions.
  5. Cook pasta according to package directions; drain. Stir into sausage mixture. Bake, uncovered, for 30-35 minutes or until top is golden brown.
Recipe Notes
  • Tomato wedges can be pressed partially into top of mixture before baking.
  • 1/4 cup each of fresh basil leaves and fresh flat-leaf parsley, chopped, can be added to the cream sauce for additional Italian flavor.
Share this Recipe