sausage and broccoli skillet

★★★★★ 1
By Linda Kroeck
from Mesa, AZ

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.

★★★★★ 1
serves 6 or more
prep time 25 Min
cook time 30 Min

Ingredients For sausage and broccoli skillet

  • 1 1/2 lb
    sweet italian sausage, casing removed
  • 1/2 c
    chopped onion
  • 2 clove
    minced garlic
  • 1 can
    cream of broccoli soup
  • 1/2 c
    milk
  • 16 oz
    frozen broccoli cuts
  • 1/2 c
    fresh shredded parmesan cheese
  • 6 c
    cooked corkscrew pasta (abt 5 cups uncooked)
  • crushed red pepper (optional)

How To Make sausage and broccoli skillet

  • 1
    COOK: sausage in medium skillet over medium-high heat until sausage is browned, stirring to separate meat.
  • 2
    ADD: onion and garlic. Cook over medium heat until tender. pour off fat.
  • 3
    ADD: 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.
  • 4
    TOSS: with pasta. Sprinkle with remaining cheese. Serve with red pepper, if desired.
  • 5
    TIP: 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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