Sausage Macaroni & Cheese
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 1 cup onion, diced
- ¾ cup dry macaroni
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ⅔ cup milk
- 3 eggs, lightly beaten
- 2 cups sharp Cheddar cheese, shredded
- ½ cup corn flakes, crushed
- 1 tablespoon butter, melted
Instructions
- Cook the sausage and onion in a large non stick pan, break up sausage with the spatula. Cook until lightly browned, drain excess fat.
- Add the cooked sausage to an ungreased 8x8 inch baking pan.
- Cook macaroni in a pot of salted boiling water until just tender, drain.
- Place cooked macaroni on top of sausage.
- In a saucepan on low heat, mix together soup and milk, heat until hot.
- When soup mixture is hot, scoop out a small amount and add to the lightly beaten eggs in a small mixing bowl, and mix together. Then pour the egg mixture back into the soup mixture.
- Stir cheese into the soup mixture, stirring until the cheese is melted.
- Pour mixture all over the macaroni.
- Preheat your oven to 180° C (350° F).
- In a small bowl, mix together the crushed corn flakes and butter.
- Sprinkle crumb mixture along the edge of the pan.
- Bake for 40-45 minutes.
- Serve with sides of your choice. Enjoy.
Notes
Low cost per serving, use the shortcuts for greater savings.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Celery Soup.
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