This smoked sausage casserole is my version of my grandmothers layered elbow smoked sausage stewed tomato and cheese casserole
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter and 1 teaspoon oil.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
stirring occasionally
until cooked through but firm to the bite
about 8 minutes. Drain.
Stir sausage
tomatoes and reserved juice
onion
Cheddar cheese
Monterey Jack cheese
remaining 2 teaspoons olive oil
parsley
onion powder
garlic powder
salt
and pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into the prepared baking dish
sprinkle with American cheese
and cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove aluminum foil from the baking dish
increase heat to 425 degrees F (220 degrees C)
and bake until sauce is bubbly
and top is golden brown
about 15 minutes. Cool for 15 minutes before serving.