| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Casserole |
8 |
Servings |
INGREDIENTS
| 6 |
oz |
Tomato paste |
| 1 |
|
Large can tomatoes, diced or 3 large fresh tomatoes |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
lb |
Bulk Italian Sausage |
| 1 |
sm |
Can mushrooms |
| 1 |
|
Green pepper, chopped |
| 1 |
c |
Minced onions |
| 1 |
tb |
Butter |
| 2 |
|
Cloves garlic, smashed |
| 4 |
oz |
Grated Parmesan cheese |
| 8 |
oz |
Noodles, cooked al dente |
INSTRUCTIONS
In a large skillet, fry up sausage. Drain, soak up extra grease by putting
between paper towels.
Melt butter in the same skillet and saute mushrooms, green pepper onions
and garlic, until tender.
Preheat oven to 350 degrees.
In large casserole bowl or pan, combine tomato paste, tomatoes, salt,
sugar, and 1/2 of the Parmesan cheese.
Add sausage, vegetable mixture and cooked noodles to tomato mixture and
stir to combine. (If mixture is too thick, add a small amount of water or
tomato juice) Sprinkle remaining cheese on top. Cover with foil and bake
for 1 hour. Remove foil and bake an additional 5-10 minutes.
Source: Omalia Cooking School - "Company's Coming Casseroles" - Virgene
Kilbourn Instructor
Typos by Jim Kirk - captain@iquest.net
Note: This dish was made by Virgene's mom when she was just a kid.
Virgene's mom came over from Italy when she was in her 20's. It was a
recipe handed down in her family for years.
Posted to MM-Recipes Digest V4 #258 by Jim Kirk <captain@iquest.net> on Sep
30, 1997
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