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Macaroni Sausage Supper

 Macaroni Sausage Supper
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.
2 ServingsPrep: 15 min. Bake: 20 min.


  • 3/4 cup uncooked elbow macaroni
  • 1/3 pound Johnsonville® Mild Ground 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.
Nutritional Facts: 1-1/2 cups (prepared with reduced-fat turkey sausage,

2 of 2

Macaroni Sausage Supper (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.