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Macaroni Sausage Supper Recipe

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Joyce Clauson and her husband chase winter’s chill in Wisconsin Rapids, Wisconsin with this hearty and delicious casserole that’s been a family favorite for decades. TIP: “Sometimes I add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition,” Joyce says. She heats up leftover soup for lunch next day.

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Macaroni Sausage Supper Recipe

Prep: 15 min. Bake: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

3/4 cup uncooked elbow macaroni
1/3 pound bulk Johnsonville® Ground 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

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.
Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture.
Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1-1/2 cups (prepared with reduced-fat turkey sausage, reduced-fat soup, fat-free milk and reduced-fat cheese) equals 410 calories, 16 g fat (6 g saturated fat), 65 mg cholesterol, 1,664 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Macaroni Sausage Supper in Cooking for 2 Winter 2007, p17

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