In this meal sent from Margie Haen of Menomonee Falls, Wisconsin, tomato bisque, milk and cheese make a creamy sauce for macaroni, Italian sausage and broccoli-a dish your family is sure to love!
Sausage Macaroni Supper
Sausage Macaroni Supper
Prep Time
5 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 2 cups uncooked elbow macaroni
- 1 pound bulk Italian sausage
- 1 cup chopped onion
- 2 teaspoons canola oil
- 1 can (11 ounces) condensed cream of tomato bisque soup, undiluted
- 1/2 cup 2% milk
- 1/2 cup shredded Parmesan cheese
- 2 teaspoons Italian seasoning
- 4 cups frozen broccoli florets, thawed
Directions
- Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat in oil until meat is no longer pink; drain.
- Stir in the soup, milk, cheese and Italian seasoning. Bring to a boil; reduce heat. Drain macaroni; add to sausage mixture. Stir in broccoli; heat through.
Nutrition Facts
1-1/2 cups: 343 calories, 16g fat (5g saturated fat), 39mg cholesterol, 914mg sodium, 34g carbohydrate (10g sugars, 3g fiber), 17g protein.
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