Sausage and Fettuccine Bake

 

This was a Simple and Delicious Recipe I made this week that was quite unique. It is made with sausage as opposed to ground beef  like most casseroles of this nature. The italian sausage really made the dish come together and worked wondefully. This is a great casserole for the whole family! YUMM!

Ingredients (changed the measurements just a
bit from original but think it worked just perfect)


1 package uncooked fettuccine

1 pounds Italian sausage

1 large onions, chopped

1 medium green pepper, chopped

1 cans (28 ounces each) diced tomatoes, undrained

1 jars (4-1/2 ounces each) sliced mushrooms, drained

3 teaspoons Italian seasoning

2 cups (1 pound) shredded part-skim mozzarella cheese

1 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

1/2 cup beef broth

1 cup grated Parmesan cheese

Directions

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.

Drain fettuccine; stir into meat mixture.

Transfer half the sausage mixture to a greased 13-in. x 9-in. baking dishes. Sprinkle with 1/2 cup mozzarella cheese; top with remaining sausage mixture.

In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan and remaining mozzarella.

Cover and bake 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.