Baked Penne & Smoked Sausage
photo by Bergy
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 (16 ounce) package smoked sausage
- 1 (10 3/4 ounce) can cream of celery soup
- 2 1⁄2 cups milk
- 2 1⁄2 cups uncooked penne pasta
- 1 cup shredded mozzarella cheese
- 1 1⁄2 cups French-fried onions
- 1 cup frozen peas
directions
- Heat oven to 375°F
- Cut sausage into 1/4* slices and brown in skillet; drain.
- Combine soup and milk m 3-qt casserole.
- Stir m pasta, sausage. 1/2 cup cheese, 1/2 cup French Fried Onions and peas.
- Bake 45 minutes covered tightly with foil.
- Uncover and top with remaining cheese and onions.
- Bake 3 minutes until golden.
- Let stand for 5 minutes before serving.
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Reviews
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My girlfriend brought this over for dinner last night and wow...total comfort food! She got it from a Costco cookbook. I loved it so much that I was going to post it today...but you beat me to it! It's a wonderful casserole and I can't wait to make it myself. I think you could sub tuna or chicken for the sausage if you so desired. Thanks for posting!
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Hubby and I both really enjoyed this. I halved the recipe as i was only cooking for 2, and followed the ingredients exactly. The only thing i added was a handful of cheddar cheese before baking, i saved most of the mozzarella for the topping. your quantities for soup & milk were right on, the sauce came out thick, not soupy at all. The only thing i would maybe do next time is par-boil the pasta first, as it came out a little too al-dente and chewy for my liking. A great recipe. Thanks. xx
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Wonderful, flavorsome casserole - I cut the recipe back to 2 servings. I read the previous review so cut back a bit on the liquid whiuch made my casserole a bit dry - The measurments as stated in the recipe are right on - I can only surmise that the previous reviewer used cooked penne or did not measure the liquid amount correctly. I used a Portuguese Linguisse sausage, lovely & spicy. This recipe is worthy of 5 stars & I will be making it again thank-you jswope for posting it.
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RECIPE SUBMITTED BY
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