Sausage Macaroni Supper Recipe
- 2 cups uncooked elbow macaroni
- 1 pound bulk 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
- 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.
1-1/2 cups: 343 calories, 16g fat (5g saturated fat), 39mg cholesterol, 914mg sodium, 34g carbohydrate (10g sugars, 3g fiber), 17g protein.
Reviews for Sausage Macaroni Supper
"very easy my husband liked it"
"It was ok. Needs more flavor."
"This was really good! After reading the reviews, I added a little cayenne to the sausage and onion, and then we topped it with more cheese and sour cream when serving. Yummy!!!"
"It needed a bit more seasoning but was pretty good and very easy."
"I made this recipe but didn't have the can of tomato bisque so I made my own. This turned out delicious."
"It was pretty good, a little bland but I will be adding more to it next time."
"I've already made this a few times. I tried it out as something real quick one night and everyone loved it. I use hot italian sausage. One of the few ways I can manage to eat cooked broccoli. :) Delicious."
"We lose the onions due to allergies, and add minced garlic, 2 or 3 cloves, and use the Italian Sausage from Johnsonville. Had it last Friday...and will again, soon."
"What I like best about this recipe is that it's quick and tasty. I agree that it's a little mild as written. I used a few dashes of crushed red pepper flakes to spice it up a bit. If you like things hotter you could use hot sausage instead of mild. I didn't have any shreded parmesan, so I substituted a blend of shredded Italian cheeses that we have here in CA under the brand of Sargento Artisan blends. I also threw the broccoli florets in with the macaroni when it was almost done to make sure it wasn't raw in the final dish. Without the pepper flakes I would have rated this a 3, but with my minor additions it rates a 4."
"I made this recipe last night and found it delicious. It is a little spicy but had great flavor. Only had frozen corn in the house, so used that instead of broccoli and sbstituted romano-parmesan mix for the cheese. Gave it a little more bite. Would definitely make again."
"This recipe may be good for not children, but it is not one I would serve to adults. Very sweet, no punch. I couldn't think of way to improved it. So I cannot recommend it, and I will not make again."
"I only added 12 oz of frozen broccoli instead of 4 cups."