Sunday, April 10, 2016

Easy Cheesy Smoked Sausage Casserole

What You'll Need

  • one teaspoon butter
  • one teaspoon olive oil
  • two ounces shredded sharp Cheddar cheese
  • two ounces shredded Monterey Jack cheese
  • two teaspoons olive oil, or more to taste
  • one teaspoon dried parsley flakes
  • 1/4 teaspoon onion powder, or more to taste
  • 1/4 teaspoon garlic powder, or more to taste
  • three cups elbow macaroni
  • one pound smoked beef sausage, cut into bite-size pieces
  • two (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
  • one sweet onion, diced small
  • salt and ground black pepper to taste
  • one (8 ounce) package shredded American cheese (such as Kraft(R) Melts)

How to Make It

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
  • Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

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