My sausage-pasta dish is a must-try. It just tastes so good when it’s hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch.
—MARGARET WILSON SAN BERNARDINO, CA
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1 1/2 cups 2% milk
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1 1/2 cups cheddar french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup frozen peas
1. Preheat oven to 375°. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.
3. Transfer to a greased 13x9-in. baking dish. Cover and bake 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, for 3-5 minutes longer or until the cheese is melted.
FREEZE OPTION Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
PER SERVING 1 1/2 cups: 553 cal., 35g fat (14g sat. fat), 70mg chol., 1425mg sod., 36g carb. (7g sugars, 3g fiber), 22g pro.