Another reason to love this recipe is that it is easy to tweak. You can stir in any veggie that you like. I have added countless combinations of mushrooms, zucchini, corn, and carrots. Just soften them with the onions. You can also use a pound of cooked ground beef or cooked, chopped chicken in place of the smoked sausage. I always sprinkle a little chopped fresh parsley, chives, or green onions on top before serving just for a little green.
Servings: 6-8Time: Prep: 5 minutes, Cook: 45 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, a can opener, a wooden spoon, a deep skillet, and an 8x11 glass baking dish
- Cooking spray
- Olive oil to cover the bottom of the skillet
- 1 onion (1 cup)
- 2 garlic cloves
- 1 pound smoked sausage
- 1-14 ounce can diced tomatoes-undrained
- 2 cups chicken broth
- ½ cup sour cream
- 8 ounces uncooked elbow macaroni
- 2 cups grated cheddar cheese
- 1 teaspoon salt
- ½ cup bread crumbs
|Easy Cheesy Sausage and Macaroni Casserole|
- Preheat the oven to 350°. Spray the dish with the cooking spray.
- Cut the sausage into 1 inch slices. Roughly chop the onions and garlic.
- Heat the oil in the skillet on medium high. Add the sausage, onions and garlic. Allow the sausage to get brown and crispy on the edges (5 minutes). Stir occasionally.
- Add the tomatoes, their juices and the broth to the skillet. Bring to a boil.
- Remove from the heat and stir in the sour cream, macaroni, cheese, and salt.
- Pour the mixture into the glass dish and top with the crumbs. The pasta will finish while baking.
- Bake for 30 minutes. Serve warm with a side salad.