Penne and Smoked Sausage

By srumbel

This must-try casserole tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. —Margaret Wilson, Sun City, California
from tastofhome.com

Ingredients

• 2 cups uncooked penne pasta
• 1 pound Johnsonville® Smoked Sausage, cut into 1/4-inch slices
• 1-1/2 cups 2% milk
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1-1/2 cups cheddar french-fried onions, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup frozen peas

Preparation

Step 1

Preheat oven to 375°. Cook pasta according to package directions.
Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.
Transfer to a greased 13x9-in. baking dish. Cover and bake 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.
Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.

Originally published as Penne and Smoked Sausage in Simple & Delicious March/April 2006, p65