Ingredients

• 1 pound bulk pork sausage
• 4 medium tart apples, peeled and sliced (about 4 cups)
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1/3 cup 2% milk
• 1 large egg
• Maple syrup

Preparation

1. Preheat oven to 400°.
2. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
3. Transfer to a greased 8-in.-square baking dish.
4. Top with apples.
5. In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples.
6. Bake, uncovered, 30-40 minutes or until edges are golden brown and a toothpick inserted in center comes out clean.
7. Let stand 10 minutes before serving.
8. Serve with maple syrup.

Make-Ahead

• Refrigerate unbaked casserole, covered, several hours or overnight.
• To use, preheat oven to 400°.
• Remove casserole from refrigerator while oven heats.
• Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.

Yield: 4 servings.