Real Recipes From Real Home Cooks ®

deer sausage macaroni casserole

★★★★★ 1
a recipe by
Kathy Williams
Rock Hill, SC

Mild or hot sausage is good.

★★★★★ 1
serves 6-8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For deer sausage macaroni casserole

  • 10 oz
    macoroni cooked and drained
  • 1 tsp
    better than beef bouillon
  • 1 c
    boiling water
  • 1 lb
    deer sausage
  • 1 1/2 Tbsp
  • 1 1/2 Tbsp
  • 1 md
    onion chopped
  • 10 oz
    can of diced tomatotes and chilies, drianed, reserved
  • 1 1/2 tsp
    ground cumin
  • 1 1/2 tsp
    ground coriander
  • 1/8 tsp
    cayenne pepper
  • salt and pepper
  • cheddar, parmesan, and mozzarella shredded

How To Make deer sausage macaroni casserole

  • 1
    Preheat oven to 350f. Combine water and bouillon and stir to dissolve.
  • 2
    In a cast iron skillet, crumble and brown sausage,until no longer pink. Remove from skillet and set a side. Melt butter and add onions, salt and pepper. Cook until tender. Add flour, stir and cook a minute more. Pour the liquid beef bouillon into the skillet stirring constantly, add some of the reserved tomatoe/chilli liquid to thin it out a little.
  • 3
    When slightly thicken add cumin, coriander,and cayenne pepper. Bring to a boil and reduce heat. simmer 2-3 minutes. Stir in sausage, tomatoes with the chilies, and macaroni. Combine well.
  • 4
    Top with grated parmesan, cheddar, and lastly mozzarella. Bake in oven for 20-30 minutes until bubbly and cheeses are nicley melted. Serve with sour cream and salsa on top.