Time 50m Yield 2 casseroles (8 servings each). Number Of Ingredients 10 Steps:
Cook noodles according to package directions; drain. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a Dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in the noodles, sausage, mushrooms, pimientos and green pepper., Transfer to 2 greased 3-qt. baking dishes. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 F. Cook and drain the noodles. Meanwhile, Brown the meat, (not any that is precooked) drain. Drain and wipe the pan. Add oil and heat. Saute the Bell Pepper and Onion ’til the onion is translucent. Mix together all except the corn chips. Pour into a 2 qt. casserole dish At this point you can cover the dish with plastic wrap and put it in the fridge to be baked later. Top evenly with corn chip crumbs. Bake 35- 40 minutes.
Time 50m Yield 4 Servings Number Of Ingredients 7 Steps:
1 Preheat oven to 350u00b0F. Spray a 2-quart baking dish with nonstick cooking spray and set aside. 2 Cook noodles according to package directions; drain well and set aside. 3 Crumble sausage into a large skillet, and add chopped onion and green peppers. Cook over medium heat until meat is browned and vegetables are tender. Drain off any excess fat. 4 In a large bowl, combine meat and vegetables with soup, water, and cooked noodles. 5 Spoon noodle mixture into greased baking dish, and sprinkle with crumbled fried onions. Bake at 350u00b0F for approximately 30 minutes or until bubbly and internal temperature reaches 165u00b0F. Serve immediately.
Time 1h10m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well. Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes. Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.
Time 1h20m Yield 3-5 serving(s) Number Of Ingredients 11 Steps:
In a large skillet heat oil over medium heat, saute the onions for 5 minutes, add mushrooms continue sauting for 4 minutes more. Add celery, peppers, green onions, continue to saute for another 3 minutes. Add soup& hot sauce, mix well. Add sausage & Noodles ,remove from heat. Preheat oven to 350F. Lightly grease a 9"x9"x3", Pour in the casserole mix. Cover and bake for 30 minutes, remove cover& sprinkle on the onion flakes. Return to the oven for 15 minutes to brown the flakes and finish cooking. Serve Hot.
Time 1h20m Yield 2 casseroles (8 servings each). Number Of Ingredients 14 Steps:
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside., In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers., Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.
Time 1h45m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
Time 1h55m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.
