Monday, September 3, 2012

Roasted Red Pepper Chicken Sausage Casserole

I found these DELICIOUS Roasted Red Pepper and Garlic Chicken Sausages from Safeway's "Open Nature" line. It is so nice to find a tasty sausage that I can eat TWO of and not feel guilty. Well I has some leftover ones so I decided to make a spin of of our family favorite Smoked Sausage and Pasta Casserole.

2-4 Open Nature Roasted Red Pepper Sausages( I only had 2, next time I would add more, if you cant find these sausages just regular smoked chicken or turkey sausage would be good too)
10 oz Pasta(we like fusilli or penne for this recipe)

1 1/2 cups shredded smoked provolone cheese
1 recipe condensed roasted red pepper soup*
3/4 cup milk
1 cup cubed zucchini
1 1/2 cups french fried onions

* condensed roasted red pepper soup is my own creation, use the recipe in the link provided with the Roasted Red Pepper variation.

Preheat oven to 350

Make roasted red pepper soup recipe.

Slice and dice sausages and place them in a saute pan. Brown them over medium heat for about 5-10 minutes. Stirring often. Remove from heat and set aside.
Cook pasta according to package directions, drain and rinse.

Grease a 9 x 13 casserole dish place sausage, soup, milk, zucchini, half of the cheese and half of the french fried onions. Mix well and add pasta. Toss to combine. Cover with foil and place in hot oven, bake 30 minutes until hot and bubbly.

 Remove foil add remaining french fried onions and cheese.

Bake 15 minutes more until cheese is melted.

No comments:

Post a Comment