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Got a craving for something hearty and comforting? This Smoked Sausage Casserole is your answer. Packed with smoked sausage, pasta, and cheese, it’s a one-dish wonder that’s easy to whip up. Perfect for busy weeknights or a cozy weekend meal, this casserole brings together simple ingredients for a dish that’s sure to please. Let’s get cooking!
The name of the recipe: Smoked Sausage Casserole Recipe
Ingredients:
- 1 lb sliced smoked sausage
- 2 cups uncooked pasta
- 1 cup shredded cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to the package instructions and drain.
- In a large bowl, mix together the cooked pasta, sliced smoked sausage, shredded cheese, cream of mushroom soup, milk, frozen peas, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a casserole dish.
- Bake in the preheated oven for 45 minutes, or until bubbly and golden brown on top.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Smoked Sausage Potato Casserole Recipe
What you will need to make smoked sausage casserole
Smoked sausage: Adds a rich, smoky flavor and hearty texture, making the casserole savory and satisfying.
Uncooked pasta: Provides the base and bulk, absorbing flavors from the other ingredients while adding a comforting, chewy texture.
Shredded cheese: Melts into a creamy, gooey layer, binding the casserole together and adding a deliciously rich taste.
Cream of mushroom soup: Acts as a creamy binder, enhancing the overall flavor with its earthy, savory notes.
Milk: Thins out the soup, making the casserole creamy without being too thick or heavy.
Frozen peas: Adds a pop of color and sweetness, balancing the savory elements with a fresh, tender bite.
Garlic powder: Infuses the dish with a subtle, aromatic depth, enhancing the overall flavor profile.
Onion powder: Adds a mild, sweet onion flavor, complementing the garlic and enriching the dish's taste.
Tools and Instruments Required
What tools/instruments will be needed to make Smoked Sausage Casserole Recipe
- Casserole dish: Essential for baking the mixture evenly, ensuring a golden brown top and bubbly texture.
- Large bowl: Needed for mixing all ingredients together thoroughly before transferring to the casserole dish.
- Oven: Required to bake the casserole at a consistent temperature, achieving the desired texture and flavor.
- Pot: Used for cooking the pasta to the perfect tenderness before combining with other ingredients.
- Measuring cups: Important for accurately measuring milk and other ingredients to maintain the recipe's balance.
- Knife: Necessary for slicing the smoked sausage into uniform pieces for even cooking.
Smoked Sausage Casserole
Ingredients:
Main Ingredients
- 1 lb smoked sausage sliced
- 2 cups uncooked pasta
- 1 cup shredded cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to the package instructions and drain.
- In a large bowl, mix together the cooked pasta, sliced smoked sausage, shredded cheese, cream of mushroom soup, milk, frozen peas, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a casserole dish.
- Bake in the preheated oven for 45 minutes, or until bubbly and golden brown on top.
- Let it cool for a few minutes before serving.
Notes:
Read more: Smoked Sausage Stew Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish tightly with plastic wrap and then foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the cream of mushroom soup can enhance the flavor of the casserole by adding a subtle warmth and complexity.
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