|The spices in my Sausage-Cheese Casserole give this dish its glory. The curry also contributes more beautiful golden color.|
If you’re looking for something different for dinner tonight, let me offer you something delicious to serve. My Sausage-Cheese Casserole is easy to prepare, hearty, and a real crowd pleaser with small chunks of sausage, peas, browned onion, and shell macaroni immersed in a velvety cheese sauce that is spiked with a flavorful blend of curry powder, paprika, black pepper, garlic powder, and cumin powder that delightfully pulls this dish together.
I hope that you try this recipe sometime because it is tastier in person than what mere words can describe. It is also a great way to use less meat in a dish or a small piece of sausage or kielbasa that you forgot about when cleaning out the freezer or refrigerator.
My Sausage-Cheese Casserole
½ pound of sausage or kielbasa, cut into small chunks or slices
1 large onion
1 can of condensed cream of mushroom soup
1 pound of sea shell macaroni
1 cup of Velveeta cheese
1 teaspoon of curry powder
½ teaspoon of black pepper
½ teaspoon of salt
1/4 teaspoon of cumin powder
1/4 teaspoon of paprika
1/4 teaspoon of garlic powder
1 can of peas, drained
1/4 cup of olive oil
Clean and finely chop the onion.
Brown the onion in the olive oil until golden.
Add the sliced sausage next and cook for a few minutes before adding everything except the uncooked shells and peas.
You will continue cooking until the cheese melts and the sauce will thicken up somewhat.
In the meantime, cook the shells until done.
Before you add the drained, cooked shells, add the peas to the cheese mixture and heat through.
Mix the shells in as the last step to combine before serving.