Cheesy Mac And Veggie Smoked Sausage Casserole Recipes

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.

CHEESY MAC AND VEGGIE SMOKED SAUSAGE CASSEROLE RECIPE

Steps:

• Preheat the oven to 375F. Lightly butter a 9 X 9 X 2.5-inch baking dish OR a 2-quart casserole dish. Cook the uncooked rotini pasta according to the package directions. Combine the cooked pasta, chopped red pepper, thawed and drained froen broccoli, processed Cheddar cheese sauce, and salt and pepper to taste. Spoon the mixture into the lightly buttered baking dish. Evenly place the ECKRICH Smoked Sausage slices into the mixture and top with the shredded sharp Cheddar cheese. Bake for 20 to 30 minutes or until bubbly and browned on top. SAUCE: Melt butter in saucepan. Blend in flour and dry mustard. Gradually stir in milk. Cook and stir over medium heat until boils and thickens. Remove from heat and add cheese. Stir until melted. Add salt to taste. Makes approximately 1 3/4 cups. Excellent over vegetables (broccoli, cauliflower, etc.).