Macaroni Sausage Supper Recipe

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Macaroni Sausage Supper Recipe
Macaroni Sausage Supper Recipe photo by Taste of Home
Publisher Photo

Macaroni Sausage Supper Recipe

Read Reviews
5 5 6
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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)

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

Nutritional Facts

1-1/2 cups: 410 calories, 16g fat (6g saturated fat), 65mg cholesterol, 1664mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 24g protein.

  • 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)
  1. 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.
  2. Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
  3. In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture.
  4. 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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Reviews forMacaroni Sausage Supper

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PrplMonky5 User ID: 6612040 260584
Reviewed Jan. 31, 2017

"I didn't do anything different except I used whole milk instead of 2%. This was quite yummy and a wonderful way to use leftover sausage & velveeta! I suppose the only suggestion I have is to maybe include some sort of crunch - either a bread crumb topping or perhaps not cooking the onions & peppers for as long. We will definitely make this again."

MY REVIEW
kyleej User ID: 3501832 231522
Reviewed Aug. 20, 2015

"I usually do not like mac & cheese for dinner, I think of it for my children's lunch. I was looking for something different for dinner and found this recipe. As is, it is wonderful, delicious, filling and mouth watering to eat. I used half Italian and hot Italian bulk sausage (because I had a bit of each on hand). The rest of the ingredients just made it more special. I have passed this along to my friends and they feel the same about it. Thank you for sharing Joyce Clauson."

MY REVIEW
jdwalters User ID: 3992578 220434
Reviewed Feb. 13, 2015

"Absolutely wonderful! One of the best dishes in my recipe file and so easy to put together!"

MY REVIEW
CelticMaiden User ID: 5655508 61131
Reviewed Mar. 31, 2011

"This recipe is delicious! So much flavor added to a classic dish of macaroni and cheese. I will definitely be making this again."

MY REVIEW
lauriehengels User ID: 974786 129829
Reviewed Feb. 25, 2009

"This is really good! I also made this for a large group by doubling everthing and using a third can of the spicy fiesta cream soup and adding green chilies."

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