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Sausage Fettuccine Bake

Rich and loaded with sausage, veggies and cheese, this family-pleasing dish will soon become a favorite. —Lisa Varner, Charleston, South Carolina
  • Total Time
    Prep: 25 min. Bake: 25 min. + standing
  • Makes
    2 casseroles (6 servings each)

Ingredients

  • 1-1/2 pounds uncooked fettuccine
  • 2 pounds bulk Italian sausage
  • 2 large onions, chopped
  • 1 medium green pepper, chopped
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 4 teaspoons Italian seasoning
  • 4 cups (1 pound) shredded part-skim mozzarella cheese, divided
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 cup beef broth
  • 1 cup grated Parmesan cheese

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13x9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture.
  • In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
  • To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving.
Nutrition Facts
1-1/2 cups: 531 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1311mg sodium, 55g carbohydrate (10g sugars, 6g fiber), 30g protein.

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