B
ButterSticks
Guest
1 lb Italian sausage diced (I used spicy but do your thang)
3 peppers diced, one yellow, one red, one green
1 large yellow onion diced
1 can (26 oz) cream of mushroom soup
1 1/2 cups milk
4 cups cheddar cheese (divide 2 by 2)
1 lb elbow macaroni
Spices to taste: salt, pepper, original Mrs. Dash, Italian seasoning, parsley
Cook macaroni and set aside. Saute sausage, peppers and onions, drain if necessary. Add soup, milk and 2 cups cheese, toss mixture with the macaroni. Pour into baking dish (I used a glass cake pan). If you bake it immediately top with remaining cheese and pop in 350 degree oven til cheese is bubbly. IF like I did you make this the night before, cover with aluminum foil and refrigerate until ready to use. When you bake it let it sit at room tempature for 20 minutes while heating the oven to 350 bake 30 minutes with aluminum foil on then remove foil top with cheese and continue baking until cheese is bubbly. Enjoy!
3 peppers diced, one yellow, one red, one green
1 large yellow onion diced
1 can (26 oz) cream of mushroom soup
1 1/2 cups milk
4 cups cheddar cheese (divide 2 by 2)
1 lb elbow macaroni
Spices to taste: salt, pepper, original Mrs. Dash, Italian seasoning, parsley
Cook macaroni and set aside. Saute sausage, peppers and onions, drain if necessary. Add soup, milk and 2 cups cheese, toss mixture with the macaroni. Pour into baking dish (I used a glass cake pan). If you bake it immediately top with remaining cheese and pop in 350 degree oven til cheese is bubbly. IF like I did you make this the night before, cover with aluminum foil and refrigerate until ready to use. When you bake it let it sit at room tempature for 20 minutes while heating the oven to 350 bake 30 minutes with aluminum foil on then remove foil top with cheese and continue baking until cheese is bubbly. Enjoy!