Sausage Macaroni Supper

By Nitaj3

Ingredients

• 2 cups uncooked elbow macaroni
• 1 pound bulk Italian sausage
• 1 cup chopped onion
• 2 teaspoons canola oil
• 1 can (11 ounces) condensed cream of tomato bisque soup, undiluted
• 1/2 cup 2% milk
• 1/2 cup shredded Parmesan cheese
• 2 teaspoons Italian seasoning
• 4 cups frozen broccoli florets, thawed

Preparation

Step 1

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat in oil until meat is no longer pink; drain.
Stir in the soup, milk, cheese and Italian seasoning. Bring to a boil; reduce heat. Drain macaroni; add to sausage mixture. Stir in broccoli; heat through. Yield: 6 servings.