Sausage Vegetable Stew

• 2 Tbsp. cornstarch
• 1 Tbsp. minced dried onion
• 1 tsp. instant bouillon (chicken)
• 1/2 tsp. dried basil
• 1/4 tsp. salt
• 1 (16 oz.) can stewed tomatoes
• 1 (16 oz.) can sliced carrots
• 1 tsp. Worcestershire sauce
• 12 oz. fully cooked Polish sausage, cut in 1/2-inch slices
• 1 pkg. (6) refrigerated biscuits
• sesame seed

1. Preheat oven to 425u0b0.
2. In large saucepan, mix cornstarch, onion, bouillon, basil and salt.
3. Stir in undrained tomatoes, undrained carrots and Worcestershire sauce.
4. Cook and stir until thick and bubbly.
5. Add sausage and potatoes.
6. Heat until bubbly. Turn into 2-quart casserole; arrange biscuits over top.
7. Sprinkle seeds on top.
8. Bake for 12 to 15 minutes.

cornstarch, onion, chicken, basil, salt, tomatoes, carrots, worcestershire sauce, fully cooked polish sausage, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286610 (may not work)