Sausage Stroganoff in Puffed Pastry Shells 2 packages (10 ounces each) Bob Evans Farms Skinless Sausage Links 1 medium onion, sliced 1 can (4 ounces) sliced mushrooms, drained 2 tablespoons ketchup 1 can (10½ ounces) condensed cream of mushroom soup 2 teaspoons Worcestershire sauce 1 cup sour cream 8 frozen puffed pastry shells, thawed according to package directions
Preheat oven to 250ºF. Cut sausage into bite-size pieces. Cook in large skillet over medium heat until browned, stirring occasionally. Remove sausage; set aside. Add onion to drippings; cook and stir until just tender. Stir in sausage and all reaming ingredients except pastry shells. Cook over low heat until heated through. Warm shells in oven. Spoon sausage mixture into shells. Serve hot. Refrigerate leftovers and reheat slowly in top of large double boiler over hot, not boiling, water.
Makes 8 servings
Serving suggestion: Serve sausage mixture over hot cooked rice or noodles tossed with butter and poppy seeds instead of in pastry shells.
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