soup mixture evenly over the sausage and vegetables, using a spatula or spoon to gently nudge things around so everything is coated. Try to keep most of the ingredients in a somewhat even layer so it cooks evenly and the gravy can bubble up around the edges.
Carefully place the pan in the preheated oven. Bake, uncovered, for 35–40 minutes, or until the stew is bubbling all over, the gravy has thickened, and the edges are browned and slightly crusty. If your oven runs cool, you may need an extra 5 minutes.
About halfway through baking, open the oven and gently stir the stew, pulling some of the browned edges into the middle. This helps everything cook evenly and keeps the sausage from drying out on top.
When the gravy is thick and glossy and the sausage and vegetables are very tender, remove the pan from the oven. Taste a
