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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe came from an casserole cookbook I got from a yard sale. Ingredients:
12 ounces rotini pasta |
1 1/2 lbs italian sausage, cut in 1/2 inch slices |
3 tablespoons butter |
1 1/2 cups sliced mushrooms |
1/3 cup chopped green pepper |
1/3 cup chopped onion |
1/2 cup all-purpose flour |
1 1/2 teaspoons salt |
1 teaspoon dried sweet basil leaves |
1 teaspoon dry mustard |
4 cups milk |
1 1/4 cups shredded mozzarella cheese |
1 1/2 cups shredded swiss cheese |
1 tablespoon worcestershire sauce |
1/3 cup chopped parsley |
Directions:
1. Preheat oven to 350 degrees.
2. Cook rotini according to package directions, drain.
3. In a large skiller, brown sausage over medium heat. Remove sausage from skillet, reserve drippings.
4. Add butter to drippings. Saute mushrooms, green pepper and onion until tender. Stir in flour, salt, basil and dry mustard. Gradually blend in milk. I cup at a time, stirring until sauce thickens. Stir in cheeses and Worcestershire sauce.
5. Reduce heat to low and cook, stirring just until cheese is melted. Add sausage, rotini and parsley.
6. Spread mixture into a greased 3 to 4 quart casserole dish.
7. Bake for 25 - 30 minutes.
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