Sausage Fettuccine Bake

Taste of Home
Photo by Karen M.

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

Ingredients

  • 1 1/2

    lbs. uncooked fettuccine

  • 2

    lbs. bulk italian sausage

  • 2

    large onions, chopped

  • 2

    cans (28oz. each) diced tomatoes, undrained

  • 2

    jars (4 1/2 oz. each) sliced mushrooms, drained

  • 4

    tsp. italian dressing

  • 4

    cups 16oz. shredded mozzarella cheese

  • 2

    cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted

  • 1/2

    cup beef broth

  • 1

    cup grated Parmesan

Directions

Cook fettuccine according to package directions. Meanwhile, in a dutch oven, cook the sausage, onions, and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13x9 baking dishes. sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture. In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan and remaining mozzarella. Cool one casserole; cover and freeze for up to 3 months. Cover and bake remaining casserole at 350 for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. let stand for 10 minutes before serving. To use frozen casserole: Remove from the freezer 30 minutes before baking (do NOT thaw). Cover and bake 5-10 minutes or longer until heated through. Let stand for 10 minutes before serving.

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