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This Smoked Sausage Pasta Casserole is a comforting, hearty dish perfect for busy weeknights or lazy weekends. Packed with smoky sausage, cheesy goodness, and a creamy sauce, it’s a crowd-pleaser that’s easy to whip up. The peas add a pop of color and a touch of sweetness, balancing the savory flavors. Let’s dive into this simple yet satisfying recipe that’s sure to become a family favorite.
The name of the recipe: Smoked Sausage Pasta Casserole Recipe
Ingredients:
- 1 lb sliced smoked sausage
- 12 oz uncooked pasta
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 can cream of mushroom soup
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, combine the smoked sausage, cheddar cheese, milk, cream of mushroom soup, frozen peas, garlic powder, and onion powder. Cook over medium heat until heated through.
- Add the cooked pasta to the pot and stir to combine. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Let cool for a few minutes before serving. Enjoy!
What You Will Need for This Dish
What you will need to make smoked sausage pasta casserole
Smoked sausage: Adds a rich, smoky flavor and hearty texture, making the dish satisfying and flavorful.
Uncooked pasta: Provides the base of the casserole, absorbing flavors and adding a comforting, starchy element.
Shredded cheddar cheese: Melts into the casserole, creating a creamy, cheesy layer that enhances the overall taste.
Milk: Helps to create a smooth, creamy sauce that binds all the ingredients together.
Cream of mushroom soup: Adds depth and creaminess, complementing the sausage and cheese with its savory mushroom flavor.
Frozen peas: Brings a pop of color and a touch of sweetness, balancing the richness of the dish.
Garlic powder: Infuses the casserole with a subtle garlicky flavor, enhancing the overall taste.
Onion powder: Adds a mild onion flavor, contributing to the savory profile of the casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Smoked Sausage Pasta Casserole Recipe
- Large pot: Used for cooking the pasta and combining all ingredients before baking.
- Baking dish: Essential for baking the casserole in the oven.
- Colander: Drains the cooked pasta efficiently.
- Wooden spoon: Ideal for stirring and mixing ingredients without scratching cookware.
- Measuring cups: Ensures accurate measurement of milk, cheese, and other ingredients.
Smoked Sausage Pasta Casserole
Equipment
- Oven
- Baking Dish
- Large pot
Ingredients:
Main Ingredients
- 1 lb smoked sausage sliced
- 12 oz pasta uncooked
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 can cream of mushroom soup
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, combine the smoked sausage, cheddar cheese, milk, cream of mushroom soup, frozen peas, garlic powder, and onion powder. Cook over medium heat until heated through.
- Add the cooked pasta to the pot and stir to combine. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Let cool for a few minutes before serving. Enjoy!
Notes:
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum 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, adding an extra 5-10 minutes if needed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready 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.
Using smoked sausage adds a rich, smoky flavor that pairs perfectly with the creamy cheddar cheese and cream of mushroom soup.
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