Name: Sausage, Blueberry and Apricot Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 cups complete buttermilk pancake mix -; 1 cup whole milk -; 2 large eggs, lightly beaten -; 1/4 cup canola oil -; 1 cup fresh blueberries -; 1 can (15 ounces) apricot halves -; 1 pound pork sausage, cooked and drained -; 1/4 cup sugar -; 1 tablespoon cornstarch -; 1 teaspoon lemon juice -; 1 tablespoon butter -; 3/4 cup maple syrup -

Sausage, Blueberry and Apricot Casserole

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sausage, Blueberry and Apricot Casserole

1. 2 cups complete buttermilk pancake mix -

2. 1 cup whole milk -

3. 2 large eggs, lightly beaten -

4. 1/4 cup canola oil -

5. 1 cup fresh blueberries -

6. 1 can (15 ounces) apricot halves -

7. 1 pound pork sausage, cooked and drained -

8. 1/4 cup sugar -

9. 1 tablespoon cornstarch -

10. 1 teaspoon lemon juice -

11. 1 tablespoon butter -

12. 3/4 cup maple syrup -

How to cook deliciously - Sausage, Blueberry and Apricot Casserole

1. Stage

Preheat oven to 350°. In a large bowl, whisk pancake mix, milk, eggs and oil; fold in blueberries. Pour into greased 13x9-in. baking dish.

2. Stage

Drain apricots, reserving 1/4 cup syrup. Slice apricots, place over pancake batter; sprinkle with sausage. Bake until edges are brown and a knife comes out clean, about 25 minutes.

3. Stage

Meanwhile, in a small saucepan, whisk sugar and cornstarch. Whisk in reserved apricot syrup and lemon juice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; add maple syrup and butter, cook and stir 2 minutes longer. Remove from heat. Serve with warm casserole.