Sausage Fettuccine Bake

By luvmybuttonsnbows

To use frozen casserole: Remove from the
freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving.

Ingredients

• 1 1/2 pounds uncooked fettuccine
• 2 pounds bulk Italian sausage
• 2 large onions, chopped
• 1 medium green pepper, chopped
• 2 cans (28 ounces each) diced tomatoes, undrained
• 2 jars (4 1/2 ounces each) sliced
• mushrooms, drained
• 4 teaspoons Italian seasoning
• 4 cups (1 pound) shredded part-skim
• mozzarella cheese, divided
• 3 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup beef broth
• 1 cup grated Parmesan cheese

Preparation

Step 1

1. 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.
2. Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture.
3. In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan and remaining mozzarella cheese.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the 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.