Post by shelley on Apr 10, 2009 1:37:48 GMT -6
I'm a big fan of casseroles, and here is another 'different' kind of one that I really like. I lost the recipe years ago, and have no idea where it came from. But there's no need for one anyway, once you make it a time or two. Nice and simple!
First, in a large pot, fry up a 1-lb. roll of ground sausage, like Jimmy Dean or something. I like spicy, but that's just me. Break it up into small chunks like you would hamburger.
After the sausage is fully cooked, spoon the sausage into a bowl and set aside. Don't bother draining the grease; add enough water to boil approximately two-thirds of a pound of fettucine. You don't want to make too much pasta for the amount of sauce you use, otherwise it'll be too dry.
Once the fettucine is cooked, drain the water and leave the fettucine in the large pot. Mix in the sausage. Also, add as many green pimento-stuffed olives as desired, cut in half. I usually use at least half a jar full; use your own judgement on this. Mix well.
Then, add either one large can of enchilada sauce, or two small cans. You should have it in proportion to your fettucine; not too dry, but not too "soupy", either. Use either hot, medium, or mild, according to taste.
At this point, I put the mixture on low heat to warm up, mixing all together well. Once it is well-heated and mixed, I add 8 oz. grated cheese, mixed through as well. I like sharp cheddar with it best, but you can improvise.
Finally, transfer into a pyrex casserole bowl or dish, and heat in preheated 350-degree oven for about 30 minutes. Like spaghetti, I think this one tastes even better re-heated as left-overs!
First, in a large pot, fry up a 1-lb. roll of ground sausage, like Jimmy Dean or something. I like spicy, but that's just me. Break it up into small chunks like you would hamburger.
After the sausage is fully cooked, spoon the sausage into a bowl and set aside. Don't bother draining the grease; add enough water to boil approximately two-thirds of a pound of fettucine. You don't want to make too much pasta for the amount of sauce you use, otherwise it'll be too dry.
Once the fettucine is cooked, drain the water and leave the fettucine in the large pot. Mix in the sausage. Also, add as many green pimento-stuffed olives as desired, cut in half. I usually use at least half a jar full; use your own judgement on this. Mix well.
Then, add either one large can of enchilada sauce, or two small cans. You should have it in proportion to your fettucine; not too dry, but not too "soupy", either. Use either hot, medium, or mild, according to taste.
At this point, I put the mixture on low heat to warm up, mixing all together well. Once it is well-heated and mixed, I add 8 oz. grated cheese, mixed through as well. I like sharp cheddar with it best, but you can improvise.
Finally, transfer into a pyrex casserole bowl or dish, and heat in preheated 350-degree oven for about 30 minutes. Like spaghetti, I think this one tastes even better re-heated as left-overs!
