Jenni K Recipe

Italian Sausage Tetrazzini

By Jenni K AnCsMom

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:

Jenni's Story

This was the outcome of low groceries and creating a "use what you have" recipe. I love that necessity is a catalyst for creativity. Enjoy!


1 lb
pasta of choice
4 tsp
beef boullion
2 lb
italian sausage links, sliced
1 tsp
minced garlic
1/2+ c
onion, chopped
1/2+ c
green pepper, minced
pepper to taste
1+ Tbsp
italian seasoning
1 stick
butter or margarine
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8 oz
fresh mushrooms (or 2, 4 oz cans)
2 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
8 oz
sour cream
3/4 c
grated parmesan
1/4 c
8 oz
mozzarella cheese, shredded

Directions Step-By-Step

Preheat oven to 350. Grease a 12 x 18 cake pan.
Cook pasta, adding 4 tsp of beef boullion to the water. Drain, but don't rinse.
~Meanwhile~ Saute italian sausage, drain if needed. Set aside.
If 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.
Add soups, sour cream, and parmesan cheese, and milk. Mix well. Stir in cooked noodles and season to taste.
Pour into the prepared pan and top with mozzarella cheese. Cover.
Bake at 350 for an hour covered, then an additional 10 minutes, uncovered. Let set 5 minutes before serving.

About this Recipe

Course/Dish: Beef, Pasta, Pork
Regional Style: Italian