baking sheet (or a 9×13-inch baking pan) with heavy-duty aluminum foil, leaving some overhang on the sides. This makes cleanup easy and helps the edges get those nice browned, bubbly spots.
Cut the smoked sausage or kielbasa into 1-inch chunks. Spread the pieces out evenly on the foil-lined pan so they’re in a mostly single layer. This lets them brown a bit while they bake.
Drain the canned mixed vegetables well and scatter them evenly over and around the sausage pieces on the pan. You want a good mix of veggies tucked between the chunks of meat so every scoop has a little of everything.
In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth (or water), black pepper, and a small pinch of salt. The mixture will be fairly thin at this point—that’s okay; it will thicken into a gravy as it bakes.
Pour the
