1 pound sausage
1 small onion (diced)
1 small bell pepper (diced)
1 can white homany (drained)
1 can yellow homany (drained)
1 can diced Rotel Tomatos
1 pound Velveta Cheese (melted)
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Saute sausage, onion and bell pepper
Add both cans of Homany and rotel
pour half of mixture in a cassarole dish
pour half of the Velveta Cheese over this
pour the other half of mixture on top of Cheese
and finish with last of cheese on top
Bake at 300 degrees for 20 minutes
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