Hearty Vegetable Casserole

• 1 cup sliced turnips
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup frozen peas
• 1 cup diced parsnips
• 1 cup shredded cabbage
• Salt and pepper to taste
• 1 can (8 ounces) cut green beans
• 2 tablespoons chopped onion
• 1 package (12 ounces) fresh pork sausage links
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1. In a greased 13-in. x 9-in. glass baking dish, layer the first six vegetables in order given, seasoning with salt and pepper between layers. Drain beans, reserving liquid; set liquid aside.
2. Place beans over cabbage; sprinkle with salt and pepper. Top with onion. Brown the sausage; drain. Place over onion. Combine soup and bean liquid; pour over sausage.
3. Cover and bake at 350u0b0 for 1 hour. Turn sausage over; bake, uncovered, 30 minutes longer or until vegetables are tender.

carrots, potatoes, frozen peas, parsnips, cabbage, salt, green beans, onion, fresh pork sausage links, condensed cream

Taken from www.tasteofhome.com/recipes/hearty-vegetable-casserole/ (may not work)