| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
Cheese, Italian, Meat, Miscellaneo, Pasta |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Elbow Macaroni |
| 12 |
oz |
Italian Sausage — mild or |
|
|
Hot |
| 2 |
tb |
Butter Or Margarine |
| 1 |
lg |
Onion — chopped |
| 2 |
|
Cloves Garlic — minced or |
|
|
Pressed |
| 1 |
lg |
Bell Pepper — chopped |
| 1/2 |
lb |
Mushrooms — thinly sliced |
| 1/4 |
c |
Flour |
| 2 |
c |
Milk |
| 1 1/2 |
ts |
Oregano |
| 1 1/2 |
ts |
Dried Basil |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Grated Parmesean Cheese |
| 1 1/2 |
c |
Provolone Cheese — shredded |
INSTRUCTIONS
* or shredded jack cheese.
Cook the macaroni in boiling water; drain thoroughly.
Crumble sausage and cook until well browned. Lift sausage out of pan with
slotted spoon and set aside. Discard all but 2 tab drippings. To the
drippings add the butter and onion and cook, stirring, until onion is limp.
Add garlic, pepper and mushrooms and cook until mushrooms are soft. Stir in
flour and cook until bubbly. Gradually stir in the milk to make a smooth
sauce, cooking and stiring until thick, about 3 minutes. Add oregano,
basil, salt, Parmesean cheese, sausage and drained macaroni; stir to mix
well. Place in a greased 2 1/2 to 3 quart baking dish. Sprinkle the
provolone or jack cheese on the top and bake uncovered in a 400F oven for
20 minutes. May be refrigerated before cooking; if so, cook for about 35
minutes or until center of casserole is hot.
Serves 6-8
Recipe By : Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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