My Cheesy Sausage Casserole is a wonderful tasty dish to serve on a cold winter’s day. My recipe is full of hearty goodness with hot sausage, pasta, carrots, celery, and onions immersed in a seasoned tomato-cream sauce. Finally, it is topped with a yummy blanket of mozzarella cheese before it hits the oven. The smell alone of this casserole immediately attracts the family to the table and demanding when dinner will be ready.
If you have picky young eaters, then Cheesy Sausage Casserole is the perfect way to get them eating their vegetables. Through this sauce and the heavy cover of cheese, your kids won’t put up a fuss when it appears on their plate.
You can make Cheesy Sausage Casserole with the carrots or without. However, you will want to cook the carrots first in your microwave or stove to soften them first. If you just try to brown them with the other vegetables as usual before putting this casserole together, then the carrots don’t cook entirely through.
I don’t like to eat sausage casing, but removing it can be tricky. Therefore, I remove them from their package, separate them into packets for each dinner before wrapping in wax paper and placing them in a zip lock freezer bag. When I need to use them, the casing easily peels off compared to attempting that task on fresh sausages.
When you when to change up your dinner menu, I hope that you’ll be tempted to give my Cheesy Sausage Casserole a try. I honestly think that you will like it once you taste it.
Speaking of other delicious sausage casseroles, here are three more of my favorite recipes that I would like to share with you as well. Check out my Sausage and Tomato-Cream Pasta, Hot Italian Sausage Casserole and Sausage Cheese Casserole. All three are completely different and very popular at my house. Hopefully, they will be loved at your home too once you put them to the test.
Cheesy Sausage Casserole
- 1 box 16-oz. of your favorite form of pasta like penne, elbow or ziti macaroni
- 1 lb. of hot Italian sausage links without casing, cut into small pieces
- 2 medium carrots peeled, cut into thin pieces and cooked
- 2 celery stalks cut into small pieces
- 1 medium onion finely diced
- 1-3/4 cups milk
- 1 tablespoon of flour
- 1-28 oz. can of crushed tomatoes in puree
- 1 teaspoon of sugar
- 1 teaspoon of salt
- ½ teaspoons of black pepper
- ½ teaspoons of dried basil leaves
- 1 cup of shredded mozzarella cheese
- 3 tablespoons of olive oil for browning vegetables
Cook your carrots first to soften.
While the carrots are cooking, put on pot for boiling your pasta.
Brown your chopped onion and celery in the olive oil until golden brown.
Peel the casing off your sausage and cut into small pieces. Add this to your pot with the vegetables.
Next, add the can of crushed tomatoes and seasonings and heat through with the sausage pieces and vegetables.
In the meantime, mix the flour with the milk until well combined before adding to the cooked vegetables, sausage and tomato mixture.
Cook slightly to help thicken it along before stirring in your drained pasta and placing in a large pot or casserole that you cover with a lid or aluminum foil.
Top the casserole with one cup of mozzarella cheese before covering and placing in a 375-degree oven for 20-25 minutes, depending on how your oven is regulated.