sausage and broccoli skillet
(1 RATING)
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.
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prep time
25 Min
cook time
30 Min
method
---
yield
6 or more
Ingredients
- 1 1/2 pounds sweet italian sausage, casing removed
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 can cream of broccoli soup
- 1/2 cup milk
- 16 ounces frozen broccoli cuts
- 1/2 cup fresh shredded parmesan cheese
- 6 cups cooked corkscrew pasta (abt 5 cups uncooked)
- - crushed red pepper (optional)
How To Make sausage and broccoli skillet
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Step 1COOK: sausage in medium skillet over medium-high heat until sausage is browned, stirring to separate meat.
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Step 2ADD: onion and garlic. Cook over medium heat until tender. pour off fat.
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Step 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.
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Step 4TOSS: with pasta. Sprinkle with remaining cheese. Serve with red pepper, if desired.
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Step 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)
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