- 1 pound fully cooked smoked sausage, halved lengthwise and sliced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 4 medium carrots, julienned
- 1 (5.5 ounce) package au gratin instant potato mix
- 2 2/3 cups water
- 1/4 teaspoon pepper
- 1 (10 ounce) package frozen broccoli cuts, thawed and drained
- 1 cup shredded Cheddar cheese
- In a large saucepan or Dutch oven, cook sausage and onion in oil until lightly browned; drain. Stir in carrots, potatoes with contents of sauce mix, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes or until vegetables are tender. Stir in broccoli; cover and cook 5 minutes longer or until heated through. Sprinkle with cheese; cover and let stand until cheese is melted.