Spicy Sausage Casserole
• 1 pound hot bulk sausage
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 2 16-ounce cans tomatoes
• 1 1/2 cups uncooked macaroni
• 1/2 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon chili powder
• 1 cup shredded cheddar cheese
• 1/2 teaspoon pepper
Brown the sausage in a skillet. Pour off excess fat. Reduce heat; add green pepper, onion, tomatoes, raw macaroni and seasonings. Cover and simmer about 30 minutes; uncover and simmer 10 minutes longer. Spoon into a greased 2-quart casserole; sprinkle with cheese. Place in a preheated over until the cheese melts.
Next week this column will feature a soup recipe that was developed at the University of Northern Iowa. It took a while to obtain permission to reprint the recipe, so this week’s column features a recipe I found on an old, yellowed newspaper clipping hiding in a book. I have not tried this recipe, but it sounds good, so I hope to soon.
To make “Spicy Sausage Casserole” you will need the following ingredients: 1 pound hot bulk sausage (I bet you can use a mild sausage), 1/2 cup chopped green pepper, 1/2 cup chopped onion, 2 (16-ounce) cans tomatoes, 1 1/2 cups uncooked macaroni, 1/2 teaspoon Italian seasoning, 1 teaspoon salt, 1/4 teaspoon chili powder; 1 cup shredded cheddar cheese and 1/2 teaspoon black pepper.
Brown the sausage in a skillet. Pour off the excess fat. Reduce heat and add the green pepper, onion, tomatoes, raw macaroni and seasonings. Cover and simmer about 30 minutes. Uncover and simmer 10 minutes more. Spoon into a greased 2-quart casserole. Sprinkle with cheese. Place in the oven until the cheese melts.
I like this casserole recipe because it has ingredients that can be found in most kitchens, making it cheap and quick. Plus, it sounds delicious. I will use mild sausage, however.
If you have recipes you would like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.