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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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In this meal sent from Margie Haen of Menomonee Falls, Wisconsin, tomato bisque, milk and cheese make a creamy sauce for macaroni, Italian sausage and broccoli-a dish your family is sure to love! Ingredients:
2 cups uncooked elbow macaroni |
1 pound johnsonville® mild ground italian sausage |
1 cup chopped onion |
2 teaspoons canola oil |
1 can (11 ounces) condensed cream of tomato bisque soup, undiluted |
1/2 cup 2% milk |
1/2 cup shredded parmesan cheese |
2 teaspoons italian seasoning |
4 cups frozen broccoli florets, thawed |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat in oil until meat is no longer pink; drain.
2. Stir in the soup, milk, cheese and Italian seasoning. Bring to a boil; reduce heat. Drain macaroni; add to sausage mixture. Stir in broccoli; heat through. Yield: 6 servings.
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