Monday, December 8, 2014
Chicken Sausage Casserole with Tomato "Cream" Sauce
It's another one of those days when I can't get to the store because there's a sicky in the house. So, I'm using my last package of meat from last week to make this meal. I had a 10 oz. package of Al Fresco Red Pepper and Asiago Chicken sausage. The sausage and egg noodles were the base for this casserole. At first glance it looks like there are a lot of ingredients in this casserole, but a simple premixed Italian seasoning would get rid of at least 5 of those ingredients!
10 oz. Nitrate Free Chicken Sausage, cut into bite-sized pieces
12 oz. egg noodles, cooked according to package directions
14.4 oz. frozen broccoli
29 oz. can diced tomatoes, drained
1/2 cup spaghetti sauce
1 cup 2 % milk
1 cup beef broth
1/4 cup olive oil
1/4 tsp. paprika
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. dried parsley
1 tsp. onion powder
1 tsp. garlic powder
black pepper to taste
1/3 cup parmesan cheese
OR, you could use 1 1/2 Tbsp. of Italian Seasoning PLUS 1/3 cup Parmesan.
Combine cooked noodles, sausage, diced tomatoes and broccoli in casserole dish.
Pour spaghetti sauce, milk, beef broth and olive oil in medium saucepan.
Cook over medium heat until it starts to simmer slowly (about 5 minutes), whisking often.
Add herbs and spices and whisk.
Add parmesan cheese and keep whisking. Cook for another 2 minutes while whisking.
Pour sauce over sausage, noodles and veggies and stir to incorporate sauce throughout.
Bake at 350 for 30 minutes.
What is your go-to easy weeknight meal?
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