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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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âThis must-try casserole tastes so good when itâs hot and bubbly from the oven,â writes Margaret Wilson from Hemet, California. âThe cheddar french-fried onions lend a cheesy, crunchy touch.â Ingredients:
2 cups uncooked penne pasta |
1 pound johnsonville® smoked sausage, cut into 1/4-inch slices |
1-1/2 cups 2% milk |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1-1/2 cups cheddar french-fried onions, divided |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1 cup frozen peas |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Yield: 6 servings.
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