Real Recipes From Real Home Cooks ®

new orleans sausage casserole

Recipe by
raymond spencer
st bernard, LA

I created this smoked sausage casserole recipe for the people in New Orleans, filled with penne pasta, mushrooms and pepperoncini peppers. I created a creole mustard cheese sauce in the casserole.

yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For new orleans sausage casserole

  • 10 oz
    dry penne pasta
  • 2 Tbsp
    creole seasoning, divided
  • 1 Tbsp
    avocado oil
  • 1 Tbsp
  • 1 lb
    smoked sausage, cut into 1/2-inch thick slices
  • 6
    pepperoncini peppers, seeded and chopped
  • 4
    shiitake mushrooms, sliced
  • 1
    packet dry onion soup mix
  • 1 tsp
    garlic powder
  • 1 tsp
    seasoned pepper
  • 8 oz
    extra sharp cheddar cheese, shredded
  • 1 c
    heavy cream
  • 1 can
    condensed cheddar cheese soup
  • 8 oz
    cream cheese, softened
  • 2 Tbsp
    creole mustard

How To Make new orleans sausage casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat a 9 x 13-inch baking dish with cooking spray.
  • 3
    Cook penne pasta according to package directions; drain.
  • 4
    Transfer to a baking dish and spread out evenly. Season with creole seasoning.
  • 5
    Heat avocado oil and margarine in a large saucepan over medium heat. Add sliced smoked sausage, chopped pepperoncini peppers and sliced shiitake mushrooms. Cook and saute for 5 minutes until browned and tender.
  • 6
    Stir in onion soup mix, garlic powder, seasoned pepper and remaining creole seasoning. Remove from heat.
  • 7
    Spoon onto the penne pasta in the baking dish; stir well.
  • 8
    To make the creole mustard cheese sauce, combine the heavy whipping cream, soup, evaporated milk,c ream cheese and creole mustard in a medium bowl. Whisk together until blended.
  • 9
    Slowly pour the sauce into a prepared baking dish evenly; mix well. Sprinkle with shredded extra sharp cheddar cheese.
  • 10
    Bake for 25 minutes or until the cheese is melted.