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.
- 3/4 cup uncooked elbow macaroni
- 1/3 pound bulk Italian 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)
- 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.
Originally published as Macaroni Sausage Supper in Cooking for 2 Winter 2007, p17
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