Smoked Sausage Casserole In 30 Minutes Food

SMOKED SAUSAGE CASSEROLE IN 30-MINUTES

Steps:

• Preheat 1 1/2 teaspoons olive oil over medium-high heat in a large oven-safe skillet.
• Chop one medium onion and 1 pound of cooked sausage of your choice into 1/4 inch medallions. I suggest turkey smoked sausage.
• Add the onion and sausage to the pan. Cook until onion is clearing nicely and sausage is browning-about 5 minutes. Add two cloves of minced garlic and cook another 30 seconds.
• Add 1 - 14 oz can low sodium chicken broth, 1 - 10 1/2 oz can RoTel, 1/2 cup low fat sour cream, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
• Add 8 oz.(2 cups) of dry pasta of your choice.
• Bring to a boil over medium-high heat, then decrease the heat to low: cover and simmer. Stir occasionally and cook until pasta is tender - about 15 minutes. If you are approaching the endpoint for the pasta and too much fluid is present, uncover and increase heat to medium-high for the last few minutes.
• Add 1/2 cup of shredded cheese of your choice and mix in.
• Sprinkle 1 cup of shredded cheese on top.
• Place under broiler until cheese is melted and browned.
• Garnish with chopped green onions if desired.

SMOKED SAUSAGE CASSEROLE

Steps:

• Slice smoked sausage in bite size pieces.
• Put smoked sausage in frying pan.
• Add chopped onion and saute until onion is tender.
• Add green beans, mushrooms, and potatoes.
• Heat through and serve.

PENNE AND SMOKED SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup mozzarella cheese, 1/2 cup cheddar cheese and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 3-qt. baking dish. Cover and bake at 375° until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheeses. Bake, uncovered, until cheese is melted, 3-5 minutes longer.

SMOKED SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to boil; cook peas in the boiling water until cooked through, about 5 minutes. Drain.
• Mix peas, sausage, corn, chili sauce, onion, basil, black pepper, and 1 3/4 cup Cheddar cheese together in a 3-quart casserole dish.
• Bake in the preheated oven until casserole is bubbling, 30 to 40 minutes. Sprinkle remaining 1/4 cup Cheddar cheese over casserole and bake until cheese is melted, about 5 more minutes.

PENNE AND SMOKED SAUSAGE

Steps:

• Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER

Steps:

• In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
• Stir in sausage, broth, potatoes, corn and red pepper.
• Bring to a boil; reduce heat to low.
• Simmer uncovered for 20 minutes.
• Stir in cream; heat through.
• Garnish with additional sliced green onions, if desired.

SMOKED SAUSAGE CASSEROLE

Steps:

• In a non-stick skillet, cook sausage over medium heat until lightly browned.
• Add prepared beans to skillet; remove from heat.
• In a small bowl, combine soup and sour cream.
• Pour over sausage mixture and stir gently.
• In a bowl, combine stuffing mix and butter.
• In a greased 2-1/2 quart baking dish, spoon one-half of stuffing mixture; cover with sausage mixture.
• Top with remaining stuffing mixture.
• Drizzle with chicken stock.
• Bake, covered, at 350ºF for 25-30 minutes or until heated through.
• Serve.

SMOKED SAUSAGE CASSEROLE

Steps:

• Heat 12" skillet to medium high, then add oil.
• Add potatoes, smoked sausage, onion and cajun seasoning. Cook until browned, about 10-12 minutes.
• Stir in cheese, allow to at least melt partially.
• Add soup, folding in to combine fully.
• Pour into slightly greased 9 X 13 pan. Put into preheated 350 degree oven; cook for 30 - 35 minutes or until brown and bubbly. Remove and let stand 5 - 10 minutes.

SAUSAGE CASSEROLE

Steps:

• Spray muffin pan with pam. Brown and drain sausage. Place 1 or 2 tablespoon sausage in muffin tins. Top with 2 tablespoon cheese (more or less to taste). Pour beaten eggs in each tin. Bake 350 for 10 to 12 minutes. Until eggs are done.

TOMATO AND SMOKED SAUSAGE CASSEROLE

Steps:

• In a mixing bowl, combine the first three ingredients.
• Place in buttered baking dish.
• Place cut sausage on top of noodles and tomato mixture.
• Cut butter or margarine into small pats and dot casserole.
• Bake at 350 for 25-30 minutes or until sausage is browned and casserole is bubbly.

CHEESY SMOKED SAUSAGE CASSEROLE

Steps:

• 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.