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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Rich and loaded with sausage, veggies and cheese, this family-pleasing dish will soon become a favorite. âLisa Varner, Charleston, South Carolina Ingredients:
1-1/2 pounds uncooked fettuccine |
2 pounds johnsonville® mild ground italian sausage |
2 large onions, chopped |
1 medium green pepper, chopped |
2 cans (28 ounces each) diced tomatoes, undrained |
2 jars (4-1/2 ounces each) sliced mushrooms, drained |
4 teaspoons italian seasoning |
4 cups (1 pound) shredded part-skim mozzarella cheese, divided |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1/2 cup beef broth |
1 cup grated parmesan cheese |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture.
3. In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
5. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving. Yield: 2 casseroles (6 servings each).
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