SAUSAGE, BLUEBERRY & APRICOT CASSEROLE RECIPE PHOTO BY TASTE OF HOME

Servings: 12 / TOTAL TIME 55 mins

Ingredients:

  • 2 cups complete buttermilk pancake mix
  • 1 cup 2% 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

Directions:

  1. Preheat oven to 350°. In a large bowl, whisk pancake mix, milk, eggs and oil; fold in blueberries. Pour into greased 13×9-in. baking dish. 
  • Drain apricots, reserving 1/4 cup syrup. Slice apricots, place over pancake batter; sprinkle with sausage. Bake casserole until edges are brown and a knife comes out clean, about 25 minutes. 
  • Meanwhile, in a small saucepan, whisk sugar and cornstarch. Whisk in reserved 1/4 cup apricot syrup and the lemon juice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Add butter and maple syrup; cook and stir 2 minutes longer. Remove from heat. Serve with warm casserole.

SAUSAGE, BLUEBERRY & APRICOT CASSEROLE RECIPE PHOTO BY TASTE OF HOME