Jolean's Italian Sausage Casserole

Total Time
50mins
Prep 15 mins
Cook 35 mins

My Mom used to make this for us, after she was just a little too old to stand in the kitchen for too long...It was one of her favorites that was easy to make, yet tasted like good old-fashioned comfort food...Sure do miss my Mom!!!

Ingredients Nutrition

  • 2 cups macaroni, cooked and drained, and tossed with
  • 2 tablespoons butter
  • 1 lb sage sausage, browned, broken into chunks and drained of grease (Weber brand was my Mom's favorite, but I prefer Jimmy Dean's)
  • 1 (16 ounce) jar spaghetti sauce (Classico was the only brand Mom would use for this.)
  • 1 (6 ounce) jarsliced button mushrooms, drained
  • 1 (16 ounce) packageshredded mozzarella cheese
  • 12 cup romano cheese, grated (Kraft)

Directions

  1. In a 2 quart, ungreased casserole dish, layer twice: 1/2 cooked macaroni, 1/2 cooked sausage, then 1/2 sauce, 1/2 mushrooms, 1/2 shredded cheese. Do the same layering again.
  2. Sprinkle Romano cheese on top.
  3. Bake in a preheated 350 degree oven for 30-40 minutes, until cheese is slightly browned and casserole is bubbly.
Most Helpful

Whole family enjoyed this nice comfort food meal. Followed recipe as stated, except I used rotini, and we loved it. Added rolls and a salad, perfect dinner for a cold day like today with snowflakes flying. Will always think of you when I make this recipe.

Aunt Paula October 29, 2008

At first glance, this recipe seemed too simple with too few ingredients to be amazing... BUT IT WAS!! I followed the recipe exactly (minus the mushrooms for a picky toddler), and it was very tasty. The Romano cheese is the key to the boost of flavor. It was the perfect topping.

dilutzio May 15, 2015

Here are the changes I made. I used Jimmy Dean%u2019s Italian sausage and Barilla%u2019s mushroom and garlic sauce. I did not have mushrooms so I did not use them. For the cheese, I used mozzarella and cheddar because I did not have Romano cheese. The dish was good and easy to put together for a weeknight.

LizDaCook May 14, 2012