Freshen up your menu with some new ideas! These recipes using Green Giant© vegetables will help you keep your family healthy and happy.

Sausage, Corn and Broccoli Bake

Print Recipe
Sausage, Corn and Broccoli Bake
Preparation Time
Preparation Time:

15 Min

Cooking Time
Cooking Time:

1 Hr 20 Min

Total Portions
Total Portions:

6 servings

Enjoy this cheesy sausage and veggies bake for dinner that's made with Pillsbury® refrigerated crescent dinner rolls and Green Giant® vegetables.


  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls) or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 8 oz spicy or mild bulk pork sausage
  • 2 cups Green Giant® Select® frozen broccoli florets, thawed
  • 3 eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 can (14.75 oz) Green Giant® cream style sweet corn
  • 1 cup shredded Cheddar cheese (4 oz)


  1. Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Unroll dough in baking dish; press on bottom and 1/2 inch up sides of dish. Press edges and perforations to seal.
  2. In 10-inch skillet, cook pork over medium-high heat, stirring occasionally, until no longer pink; drain. Spoon evenly over dough in dish. Top with broccoli. In large bowl, beat eggs, flour and seasoned salt until well blended. Stir in corn. Pour over broccoli; sprinkle with cheese.
  3. Cover with foil; bake 30 minutes. Uncover; bake 25 to 35 minutes longer or until knife inserted in center comes out clean.

Nutrition Information:

Serving Size:1 Serving
Calories400Calories from Fat200

  % Daily Value 
Total Fat23g35.00%
  Saturated Fat9g46.00%
  Trans Fat2g0%
Total Carbohydrate31g10.00%
  Dietary Fiber2g9.00%

% Daily Value
Vitamin A15.00%Vitamin C10.00%

Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choices:2

*Percent Daily Values are based on a 2,000 calorie diet.
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