sausage and broccoli skillet
(1 rating)
No Image
This is another Campbells Soup Cookbook recipe but made without the soup. (Sorry Campbell's). I took Rachelle's advise from Pampered Chef and made a bechemel sauce instead. This recipe turned out very good. I especially love the taste of the fresh shredded parmesian cheese in it. If you have a small family, cut the recipe way down cause it makes a ton of food. I cut it down and there was still way too much.
►
(1 rating)
yield
6 or more
prep time
25 Min
cook time
30 Min
Ingredients For sausage and broccoli skillet
-
1 1/2 lbsweet italian sausage, casing removed
-
1/2 cchopped onion
-
2 cloveminced garlic
-
1 cancream of broccoli soup
-
1/2 cmilk
-
16 ozfrozen broccoli cuts
-
1/2 cfresh shredded parmesan cheese
-
6 ccooked corkscrew pasta (abt 5 cups uncooked)
-
crushed red pepper (optional)
How To Make sausage and broccoli skillet
-
1COOK: sausage in medium skillet over medium-high heat until sausage is browned, stirring to separate meat.
-
2ADD: onion and garlic. Cook over medium heat until tender. pour off fat.
-
3ADD: soup, milk, broccoli and 1/4 c. cheese. Heat to boil. Cover and cook over low heat 5 min. or until broccoli is tender, stirring occasionally.
-
4TOSS: with pasta. Sprinkle with remaining cheese. Serve with red pepper, if desired.
-
5TIP: this makes a hugh amount of food. I used a bechemel instead of the soup because I couldn't find the soup anywhere. I omitted the milk and I used fresh broccoli instead of frozen. Just need to simmer longer til broccoli gets tender. I love the flavor of the fresh parmesan cheese in this dish. I also reduced this recipe down and still had 3 days worth of leftovers. (I live alone)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT