Italian Casserole Recipe
Ingredients
8 ounces fettucine
1 pound bulk pork sausage
1/4 cup chopped onion
1 can (4 ounces) sliced mushrooms
2 tablespoons chopped pimento stuffed olives
2 cups (about 8 ounces) shredded Cheddar cheese
1 can (8 ounces) enchilada sauce
2 tablespoons shredded Cheddar cheese
Directions
Cook fettucine as directed on package.
Drain well.
In a 2-quart glass casserole, cook sausage and onion 5 to 6 minutes, stirring every 2 minutes.
Drain well.
Drain mushrooms, reserving 1/4 cup liquid.
In a mixing bowl, toss together fettucine, sausage, onion, mushrooms with liquid, olives, 2 cups cheese, and enchilada sauce.
Turn into a 2-quart glass casserole.
Cook 10 to 12 minutes, rotating dish one-quarter turn halfway through cooking time.
Sprinkle 2 tablespoons cheese over top and cook an additional minute.
Drain well.
In a 2-quart glass casserole, cook sausage and onion 5 to 6 minutes, stirring every 2 minutes.
Drain well.
Drain mushrooms, reserving 1/4 cup liquid.
In a mixing bowl, toss together fettucine, sausage, onion, mushrooms with liquid, olives, 2 cups cheese, and enchilada sauce.
Turn into a 2-quart glass casserole.
Cook 10 to 12 minutes, rotating dish one-quarter turn halfway through cooking time.
Sprinkle 2 tablespoons cheese over top and cook an additional minute.
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