A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Penne And Smoked Sausage
- add review
- #69312
Comfort food pasta! Penne with smoked sausage and peas, baked in a creamy sauce and topped with gooey mozzarella and crispy fried onions.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 package (16 ounce size) smoked sausage
1 can (10.75 ounce size) cream of celery soup
1 1/2 cup milk
4 cups cooked penne pasta
1 cup shredded mozzarella cheese
1 1/2 cup Cheddar French fried onions
1 cup frozen peas
directions
Heat oven to 375 degrees F. Cut sausage into 1/4" slices and brown in skillet; drain.
Combine soup and milk in 3 quart casserole. Stir in pasta, sausage, half the cheese, 1/2 cup French fried onions and peas.
Bake 30 minutes until hot; stir. Top with remaining cheese and onions. Bake 3 minutes until golden.
added by
Penny08
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
October 11, 2013
I thought this had tons of flavor! So good!
March 8, 2010
my family loves this. I've used both smoked sausage as well as Johnsonville Italian Sausage- prefer the SS- but I think the key to this is the dried onions and cheese- I put almost the whole measurement of onions into the mix as well as then more on top at the end along with a bit more cheese and broil that on top. A great pasta meal with a different taste! Definitely recommend.
November 8, 2007
I thought this was delicious not to mention easy to make- the chedder fried onions really gave this good flavor!
October 3, 2007
We couldn't find the cheddar French fried onions so we used the regular kind. This was good "comfort" food, but just a tad bland (add salt/pepper to taste). The flavor can probably be varied by the sausage you use (we used a smoked turkey sausage that probably wasn't as seasoned as other sausages).