|photo courtesy of Taste of Home|
SAUSAGE MACARONI SUPPER from Taste of Home
I am telling you that I love the Taste of Home magazines I have such good luck with their recipes but maybe I should expect nothing less. I mean really, who would submit a sucky recipe to a magazine?
6 ServingsPrep/Total Time: 25 min.
2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 cup chopped onion
2 teaspoons canola oil
1 can (11 ounces) condensed cream of tomato bisque soup, undiluted
1/2 cup 2% milk
1/2 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
4 cups frozen broccoli florets, thawed
Cook macaroni according to package directions. Meanwhile, in a Dutch
oven, cook sausage and onion over medium heat in oil until meat is
no longer pink; drain.
Stir in the soup, milk, cheese and Italian seasoning. Bring to a
boil; reduce heat. Drain macaroni; add to sausage mixture. Stir in
broccoli; heat through. Yield: 6 servings.