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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Joyce Clauson and her husband chase winterâs chill in Wisconsin Rapids, Wisconsin with this hearty and delicious casserole thatâs been a family favorite for decades. TIP: âSometimes I add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition,â Joyce says. She heats up leftover soup for lunch next day. Ingredients:
3/4 cup uncooked elbow macaroni |
1/3 pound johnsonville® mild ground italian sausage |
2 tablespoons chopped onion |
1 tablespoon chopped green pepper |
1/4 cup sliced ripe olives, drained |
2/3 cup condensed cream of mushroom soup, undiluted |
1/4 cup 2% milk |
1/8 teaspoon pepper |
2 ounces process cheese (velveeta) |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
2. Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
3. In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture.
4. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.
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