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Add a photoRaciónes: 6
Ingredientes
- 8 ounce Elbow Macaroni
- 12 ounce Italian Sausage mild or possibly warm
- 2 x Tab Butter Or possibly Margarine
- 1 lrg Onion minced
- 2 x Cloves Garlic chopped or possibly pressed
- 1 lrg Bell Pepper minced
- 1/2 lb Mushrooms thinly sliced
- 1/4 c. Flour
- 2 c. Lowfat milk
- 1 1/2 x Tea Oregano
- 1 1/2 x Tea Dry Basil
- 1/2 x Tea Salt
- 3/4 c. Grated Parmesean Cheese
- 1 1/2 c. Provolone Cheese shredded *
Direcciones
- * Or possibly shredded jack cheese.
- Cook the macaroni in boiling water; drain thoroughly.
- Crumble sausage and cook till well browned. Lift sausage out of pan with slotted spoon and set aside. Throw away all but 2 tab drippings. To the drippings add in the butter and onion and cook, stirring, till onion is limp. Add in garlic, pepper and mushrooms and cook till mushrooms are soft. Stir in flour and cook till bubbly. Gradually stir in the lowfat milk to make a smooth sauce, cooking and stiring till thick, about 3 min. Add in oregano, basil, salt, Parmesean cheese, sausage and liquid removed macaroni; stir to mix well. Place in a greased 2 1/2 to 3 qt baking dish.
- Sprinkle the provolone or possibly jack cheese on the top and bake uncovered in a 400F oven for 20 min. May be refrigerated before cooking; if so, cook for about 35 min or possibly till center of casserole is warm.
- Serves 6-8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 6 servings | |
| Calories 543 | |
| Calories from Fat 263 | 48% |
| Total Fat 29.52g | 37% |
| Saturated Fat 12.94g | 52% |
| Trans Fat 0.25g | |
| Cholesterol 70mg | 23% |
| Sodium 761mg | 32% |
| Potassium 601mg | 17% |
| Total Carbs 42.29g | 11% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.95g | 5% |
| Protein 26.39g | 42% |
