This smoked sausage casserole is my version of my grandmother's layered elbow, smoked sausage, stewed tomato, and cheese casserole.
Ingredients
- 1 teaspoon butter
- 3 teaspoons olive oil , divided, or more as needed
- 3 cups elbow macaroni
- 1 pound smoked beef sausage , cut into bite-size pieces
- 2 cans stewed tomatoes , 14.5 ounce
- 1 sweet onion , diced small
- 2 ounces shredded sharp Cheddar cheese
- 2 ounces shredded Monterey Jack cheese
- 1 teaspoon dried parsley flakes
- 0.25 teaspoons onion powder , or more to taste
- 0.25 teaspoons garlic powder , or more to taste
- salt and ground black pepper to taste
- 1 package shredded American cheese , 8 ounce
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter and 1 teaspoon oil.
-
2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
-
3
Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, remaining 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into the prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
-
4
Bake in the preheated oven for 30 minutes. Remove aluminum foil from the baking dish, increase heat to 425 degrees F (220 degrees C), and bake until sauce is bubbly, and top is golden brown, about 15 minutes. Cool for 15 minutes before serving.
Nutrition Facts
Per serving
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