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| MMMM cheesy! |
I get daily e-mails from various sites with dinner ideas. Unfortunately, most of the suggestions are things my four-year-old would never eat. Okay, who am I kidding, I have a pickier palate than she does… she actually requests vegetables with dinner. So when I saw this recipe from
1 tbsp. olive oil (I did not use)
1 lb. sweet Italian pork sausage, cut into ½ inch slices (I used spicy instead of sweet)
1 large green pepper, cut into strips
1 large onion, sliced (Used onion powder)
3 gloves garlic, minced (Used garlic powder)
1 can
Campbell ‘s® Condensed Cheddar Cheese Soup
½ cup milk
2 cups penne pasta, cooked and drained (I used about ½ a box)
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat. (I did not cut my sausage into slices, instead I browned it just like I would hamburger meat)
2. Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. (I used my spices (also added salt, pepper, and a little touch of cumin) to season the peppers and let them cook until tender) Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally.
2. Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. (I used my spices (also added salt, pepper, and a little touch of cumin) to season the peppers and let them cook until tender) Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally.
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| These look yummy |
3. Place the pasta into a large bowl. Add the sausage mixture and toss to coat.
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| I think I could survive solely on pasta |
It turned out beautiful, and tasted yummy too! Would be perfect with some French bread and a salad. Next time I might add some green onions, or even some red pepper, to add some more color. I had this again the next day, it was excellent reheated, and this time I sprinkled a little parmesan on top. Delish. Will definitely add in to the mealtime rotation.
Disclaimer: I am in no way associated with Campbell’s®, and they do not know I wrote this. Honestly, I usually delete their recipe ideas (really, does everything have to start with cream of mushroom soup?) but I’m glad I gave this one a try!
