10ouncesRotel diced tomatoes with Green Chiliesdrained
1cupMozzarellashredded
¼cupbutter
¼cuptall-purpose flour
1 ½cupmilk
10.5ouncesGolden Mushroom Condensed soup
1teaspoonground pepper
1teaspoononion powder
1cupParmigiano cheesegrated
Instructions
Cook pasta according to the directions on the package.
Preheat the oven to 350 degrees F.
Oil a 9x13 baking dish. Set aside.
Add 1 tablespoon of olive oil to the skillet and heat until shimmery. Turn heat down to medium.
Put the onion in the hot oil and cook for 2-3 minutes - until just starting to get transparent.
Add the breakfast sausage.
With a wooden spoon, cook and break into pieces until completely cooked, no more pink, approximately 8-10 minutes.
Spoon the cooked sausage and onion into the prepared 9x13 baking dish.
Pour the Rotel evenly over the sausage.
Sprinkle the cheese over the tomato. Set aside.
You can sprinkle the cheese on top of the pasta as well, but the mixture of the cheese with the sausage makes every bite even more ooey-gooey. Remember the pasta will be covered with a sauce.
In the skillet, over medium heat, add the butter and melt completely.
Scrape the side to bring all the leftover pieces of sausage and onions down into the butter.
Once the butter is all melted, add the flour and whisk constantly until you have a paste.
Slowly add the milk while whisking.
Once the milk is added, add the Golden mushroom soup. Whisk until blended.
Add the spices and mix. You will have a nice thick sauce, you may need to reduce the heat to medium-low - don’t boil the sauce!
Add the Parmiggiano and mix until all ingredients are blended.
Add the cooked pasta into the sauce, mixing in between scoops to make sure it's all covered in sauce.
Place pasta over the sausage in the casserole dish and cook in the preheated oven for 15 minutes - or until heated through.
You could add some cheese on top if you want, but the sauce and the cheese already in the mixture are a perfect blend.
Notes
Storage:You can keep leftovers in the fridge, in an airtight container or covered with plastic wrap for 3 to 4 days.Tips: Don't add salt to this recipe. The pasta is cooked in salt water, there is a lot of salt with the salted butter, and mushroom soup. However, you can adjust the salt once it is all cooked and together. Always shred the cheese from a black rather than using he pre-packed shredded cheese. You can mix sausage and pasta all together before baking if you like. If you want a really meaty casserole, double the sausage. I love this casserole as I can prepare it ahead of time for busy nights.