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SAUSAGE AND CHEESE CASSEROLE

1 lb. bulk sausage
2 chicken bouilion cubes
2 cups boiling water
1/4 cup flour
2 tablespoons butter
4 oz. bleu cheese, crumbled
3 cups uncooked noodles
1/2 green papper, chopped
1 small onion, chopped
2 carrots, pared and grated
1 jar (2 oz.) pimiento, drained

In skillet, brown sausage; drain well. In large bowl, diisolve
chicken bouillon cubes in boiling water; add flour, butter and
blieu cheese and mix until smooth (or process in blender a few
seconds). Stir sausage, noodles and vegetables into sauce and pour
into greased Crock-Pot. Cover and cook on low setting for 3 to 4
hours. 4 to 6 servings (about 2-1/2 quarts).

NOTE: Cooking time may be extended to 8 hours if the noodles are
are cooked seperately until barely tender, drained and tossed in
a small amount of oil Reduce water to 1 cup.

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