cheesy smoked sausage casserole
Recipes
Beef
Cheesy Smoked Sausage Casserole
This smoked sausage casserole is my version of my grandmother's layered elbow, smoked sausage, stewed tomato, and cheese casserole.
Ingredients
- 1 teaspoon butter
- 3 teaspoons olive oil, divided, or more as needed
- 3 cups elbow macaroni
- 1 pound smoked beef sausage, cut into bite-size pieces
- 2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
- 1 sweet onion, diced small
- 2 ounces shredded sharp cheddar cheese
- 2 ounces shredded monterey jack cheese
- 1 teaspoon dried parsley flakes
- ¼ teaspoon onion powder, or more to taste
- ¼ teaspoon garlic powder, or more to taste
- salt and ground black pepper to taste
- 1 (8 ounce) package shredded american cheese (such as kraft® melts)
Directions
- 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.
