Jenni's StoryThis was the outcome of low groceries and creating a "use what you have" recipe. I love that necessity is a catalyst for creativity. Enjoy!
pasta of choice
italian sausage links, sliced
green pepper, minced
pepper to taste
butter or margarine
fresh mushrooms (or 2, 4 oz cans)
cream of mushroom soup
cream of chicken soup
mozzarella cheese, shredded
1Preheat oven to 350. Grease a 12 x 18 cake pan.
2Cook pasta, adding 4 tsp of beef boullion to the water. Drain, but don't rinse.
3~Meanwhile~ Saute italian sausage, drain if needed. Set aside.
4If you're using fresh mushrooms, saute mushrooms, green pepper and onions in butter, garlic, pepper, and italian seasoning. (If you're using canned, just saute the onions, green pepper, and seasonings, then add the canned mushrooms at the very end of sauteing). Add the italian sausage back in.
5Add soups, sour cream, and parmesan cheese, and milk. Mix well. Stir in cooked noodles and season to taste.
6Pour into the prepared pan and top with mozzarella cheese. Cover.
7Bake at 350 for an hour covered, then an additional 10 minutes, uncovered. Let set 5 minutes before serving.