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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (366g) Recipe makes 4 servings The following items or measurements are not included below: sage sausage |
||
| Calories 794 | ||
| Calories from Fat 382 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.5g | 65% | |
| Saturated Fat 24.0g | 119% | |
| Monounsaturated Fat 12.2g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 134mg | 44% | |
| Sodium 1674mg | 69% | |
| Potassium 792mg | 22% | |
| Total Carbohydrate 57.7g | 19% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 13.7g | ||
| Protein 44.8g | 89% | |
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Jolean's Italian Sausage Casserole
By: Stacky5
Jun 10, 2005
My Mom used to make this for us, after she was just a little too old to stand in the kitchen for too long...It was one of her favorites that was easy to make, yet tasted like good old-fashioned comfort food...Sure do miss my Mom!!!
SERVES 4 -6
Ingredients
- 2 cups macaroni, cooked and drained, and tossed with
- 2 tablespoons butter
- 1 lb sage sausage, browned, broken into chunks and drained of grease (Weber brand was my Mom's favorite, but I prefer Jimmy Dean's)
- 1 (16 ounce) jar spaghetti sauce (Classico was the only brand Mom would use for this.)
- 1 (6 ounce) jar sliced button mushrooms, drained
- 1 (16 ounce) package shredded mozzarella cheese
- 1/2 cup romano cheese, grated (Kraft)
Directions
1
In a 2 quart, ungreased casserole dish, layer twice: 1/2 cooked macaroni, 1/2 cooked sausage, then 1/2 sauce, 1/2 mushrooms, 1/2 shredded cheese. Do the same layering again.2
Sprinkle Romano cheese on top.3
Bake in a preheated 350 degree oven for 30-40 minutes, until cheese is slightly browned and casserole is bubbly.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven > Casseroles
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Funandsweet623
On Apr 5, 2008
This was soooo yummy! I used Rotini becasue that is what I always use and it was great all the ingrediants stuck to the noodles! I halved the recipe because it is only me, DH and my one year old and still had enough to put in the freezer for a couple lunchs later! I forgot to put the mushrooms in but will definately making this again!
From: Wannabcook
On Mar 12, 2008
This was really good! I made it just as appeared and my 6 year old really liked it. When I make it again I probably would "jazz" it up a bit with olives and onions. Good, easy recipe!
From: Burned Toast
On Oct 11, 2007
What a great new recipe. I will definitely make this again. I did not have elbows, so I used mini penne. I also used 3 cups of cooked pasta since someone else said there was not enough. The Classico di Napoli (tomato and basil) tasted perfect. I have been a Classico devotee for years, and it is wonderful to use it in a recipe! I left out the mushrooms since I despise them, and I had to substitute Parmesan for Romano since that is what I had. I used a 2.5 qt oval casserole, and it was filled to the top. I definitely recommend a 2.5 - 3 qt casserole if you plan to use more pasta. This baked in about 37 minutes. My picky 6 year old declared, "I hate casseroles!" He then ate four or five servings before I distracted him with cartoons. Honestly, he would've exploded or worse, taken all our leftovers! New note: I made this again in October, '07, and it works well in a 10 x 13 rectangular glass casserole. With the extra cup of pasta, this easily serves closer to 8-10 people. Very filling!
From: Marsha D.
On Nov 17, 2005
This was fantastic! Since its just two of us at the house now, I halved the recipe and I also used Spaghetti Sauce Mix Spaghetti Sauce Mix in place of the store brought spaghetti sauce. It was so delicious,that my DH went back for seconds. I loved how easy it was to make also. I highly recommend this recipe! Thanks Stacky5LRC for a great recipe!
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