Cheddar Sausage and Pepper Sandwiches

Ingredients

• 10.8 ounce campbell's® condensed cheddar cheese soup canned
• 1 medium bell pepper green cut into 2-inch-long strips
• 1 pound mild sausage links to package directions and coin sweet italian hot
• 0.3 cup milk 
• 1 tablespoon mustard dijon-style
• 1 large onion sliced cut in half and
• 4  classic sandwich buns with sesame seeds pepperidge farm®

Equipment

• frying pan

Directions

1. Cook the sausage in a 10-inch skillet over medium-high heat until well browned.
2. Pour off any fat.
3. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup, mustard and milk and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the sausage is cooked through, stirring occasionally.
4. Place 1 sausage link into each roll. Divide the pepper mixture among the rolls.