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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe years ago in a magazine, and so glad we did, it is a family favorite. We had to tweak it some due to allergies, you may enjoy original which called for 1/2 lb of fresh mushrooms and cream of mushroom soup instead of cream of chicken. We also really like the cheese on/in it, you can use less if you aren't cheese nuts like us! Ingredients:
1 lb bulk sausage |
1 medium onion, chopped |
1 (16 ounce) can stewed tomatoes |
1 (10 ounce) can cream of chicken soup |
1 (10 ounce) can tomato soup |
12 ounces angel hair pasta, cooked and drained |
1 teaspoon minced garlic |
1/2 teaspoon pepper |
salt |
3 cups mozzarella cheese |
Directions:
1. Preheat oven to 350*.
2. Crumble sausage in skillet, add onion. Cook until sausage is browned and onion is tender. Drain fat.
3. Place in large bowl, stir in soups, tomatoes with juices, garlic, pasta and salt and pepper. Mix well.
4. Add half of mixture to casserole dish, sprinkle with 1/4 to 1/2 of cheese. Add remaining mixture and then add remaining cheese.
5. Bake uncovered 30-45 minutes.
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