My uncle brought this to our family cookout and everyone kept going back for seconds.

Preheat your oven to 375°F (190°C). Line a large rimmed 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 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 little of the gravy and add more salt or pepper if needed. Let the stew sit for 5–10 minutes on the counter so it can settle and thicken a bit more before serving.
To serve, spoon generous portions of the stew onto plates or into bowls, making sure everyone gets some browned edge pieces—they’re the best part. Store leftovers in a covered container in the refrigerator for up to 3–4 days, and reheat gently on the stovetop or in the microwave with a splash of broth or water if it has thickened too much.
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