Cornbread Topped Sausage Bake

From bhg.com

1 8.5-ounce package corn muffin mix
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup chopped celery
2 tablespoons vegetable oil
1 11.5-ounce can condensed bean with bacon soup
3/4 cup milk
2 teaspoons yellow mustard
1 pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)

1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.

2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish, or six small dishes (when making for lunch). Pour corn bread batter over hot sausage mixture, spreading evenly.

3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.