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Cheesy Mac and Veggie Smoked Sausage Casserole


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  • SAUCE:
  • 1 package (16 ounces) ECKRICH
  • Smoked Sausage, cut into 1/2-inch
  • slices
  • 2 cups uncooked rotini pasta
  • 1/2 cup chopped (julienne) red pepper
  • 1 cup frozen brocolli, thawed and
  • drained
  • 16 ounces Cheddar cheese sauce
  • 1 cup shredded sharp Cheddar cheese
  • Salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp dry mustard
  • 1 cup milk
  • 1 1/2 cups shredded Cheddar cheese
  • Salt to taste


Servings 6


Step 1

Preheat the oven to 375F. Lightly butter a 9 X 9 X 2.5-inch baking dish OR a 2-quart casserole dish. Cook the uncooked rotini pasta according to the package directions. Combine the cooked pasta, chopped red pepper, thawed and drained froen broccoli, processed Cheddar cheese sauce, and salt and pepper to taste. Spoon the mixture into the lightly buttered baking dish. Evenly place the ECKRICH Smoked Sausage slices into the mixture and top with the shredded sharp Cheddar cheese. Bake for 20 to 30 minutes or until bubbly and browned on top.

Melt butter in saucepan. Blend in flour and dry mustard. Gradually stir in milk. Cook and stir over medium heat until boils and thickens. Remove from heat and add cheese. Stir until melted. Add salt to taste. Makes approximately 1 3/4 cups. Excellent over vegetables (broccoli, cauliflower, etc.).


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