Recipe by jmills326
Smoked sausage is my new go to meat for a tight budget, so I have been searching for something to use it in besides Jambalaya. I found this recipe in a Taste of Home magazine and loved it! I just had to share it! For a healthier casserole, I use whole wheat pasta, turkey smoked sausage, 98% fat free soup and low fat cheese.
Top Review by blueguitargirl1985
This was just a HIT at my house. One of those rare recipes that was loved by all! I made 1 1/2 times the recipe, used lower sodium soup (one cream of mushroom, one cream of chicken) because the sausage and cheese are already salty. I sauteed a large sweet onion prior to throwing the sausage in the skillet, and the touch of sweetness was a really nice contrast. It's like a great mac and cheese, with that yummy sausage, and crispy onion topping, but the sauce doesn't break down when re-heated! This one is really a keeper!
- 2 cups penne pasta, uncooked
- 14 ounces smoked sausage, cut into 1/4 inch slices
- 1 1⁄2 cups milk
- 1 (10 3/4 ounce) can cream of celery soup
- 1 1⁄2 cups cheddar French-fried onions, separated (I couldn't find cheddar, so I used regular and it was great)
- 1⁄2 cup mozzarella cheese, shredded, divided
- 1⁄2 cup cheddar cheese, shredded, divided
Directions See How It's Made
- Cook pasta according to package directions.
- Meanwhile, brown sausage in a skillet and drain. (I skipped this step since I was using fully cooked turkey smoked sausage and wouldn't have any fat to render).
- In a large bowl, combine milk and soup.
- Stir in 1/2 cup onions, 1/4 cup of each cheese, and sausage.
- Drain pasta and stir into sausage mixture.
- Transfer to a greased 13 x 9 baking dish.
- Cover and bake at 375 degrees for 25-30 minutes or until bubbly.
- Sprinkle with remaining onions and cheese.
- Bake, uncovered, 3-5 minutes longer or until cheese is melted.