1 lb. Hillshire Farm smoked sausage, cut into 1/2 in. slices
1 lg. onion, chopped (about 1 c.)
1 tbsp. vegetable oil
1 pkg. Betty Crocker au gratin potatoes
2 1/2 c. hot water
1/4 tsp. pepper
4 med. carrots, cut into 2 in. julienne strips (about 2 c.)
1 pkg. (10 oz.) frozen, chopped broccoli, thawed and drained
1 c. shredded cheddar cheese (about 4 oz.)

Cook and stir sausage and onion in oil in 10 or 12 inch skillet until onion is tender, about 5 minutes. Stir in potatoes, sauce mix, water, and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 10 minutes. Stir in carrot strips; cover and simmer until carrots are crisp-tender and potatoes are tender, about 10 minutes. Stir in broccoli and cheese; cover and cook until broccoli is heated through and cheese is melted, 5 to 10 minutes. 4 or 5 servings.