Save on Pinterest

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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 servings

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

Recommended Video