Sausage Fettuccine Bake

By dorchuk

Ingredients

• 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
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup beef broth
• 1 cup grated Parmesan cheese

Details

Servings 12
Preparation time 25mins
Cooking time 50mins

Preparation

Step 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.
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.
In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan and remaining mozzarella.
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.
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. Yield: 2 casseroles (6 servings each).