I ran across this recipe the other day and it sounds so good. This would be a good weeknight meal or something different to take to a covered dish dinner.
The person who I got the recipe from said to make sure to use the hot sausage, not the regular. It just has better flavor. Plus it isn’t that hot, and all that other creamy stuff will settle the heat down some.
Sausage Casserole
1 16 oz roll Jimmy Dean hot breakfast sausage
12 oz pkg egg noodles
4 oz cream cheese
1 can cream of mushroom soup
3/4 soup can of milk
Sharp cheddar cheese
Add sausage to skillet and cook until done breaking it up as you cook it. Cook egg noodles in boiling salted water according to package directions. In a large mixing bowl add the cream cheese, mushroom soup and milk. Whisk until combined. Add cooked noodles to the bowl and fold in gently so as not to break up the noodles. Spoon half the mixture into a 9x13 baking dish. Top with half the sausage and then a layer of cheese. Repeat this process another time. Bake in a preheated 350 degree oven until hot and bubbly.
In this recipe you can use your favorite long pasta. I just used spaghetti because it’s easy to find around here.
This recipe happens to be vegetarian but you could add some cooked chicken if you’d like. Use thawed frozen corn kernels if you can’t find fresh ears.
Spaghetti with Corn, Tomatoes, Caramel
ized Onions and Basil
Kosher salt to taste
1 red onion, sliced
4 tbsp extra virgin olive oil
16 ounces spaghetti
3 tbsp unsalted butter 1 garlic clove, minced
Freshly-ground black pepper to taste
Pinch of dried red pepper flakes
4 cups corn kernels (from about 4 medium ears)
3 to 3-1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices
1/2 cup freshly grated Parmesan cheese
4 fresh basil leaves, chopped
Bring a large pot of salted water to a boil. In a separate large pot or Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.
Cook the spaghetti in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking. Add the butter to the red onion, which should be caramelized and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute.
Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.
Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve.
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