Tuesday, February 18, 2014

Sausage and Broccoli Skillet

A few months back, I came across a Cambpell's cookbook that my mom had given me years ago and in briefly flipping through, this recipe jumped off of the page at me.  It was one for which I already had all of the ingredients and it looked like something my family would love.  I was right - my daughter, who has been eating dinner at a snail's pace recently, gobbled it up in (for her) record time.  My son asked for seconds with no hesitation, and I had to restrain myself from not overeating, it was so yummy.

  • 1 1/2 lbs sweet Italian pork sausage, casing removed OR ground sweet Italian pork sausage
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 1 can (10 3/4 oz) condensed cream of broccoli soup (can be 98% fat free kind)
  • 1/2 cup milk
  • 1 bag (14-16 oz) frozen broccoli cuts or florets 
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 lb Rotini or Cavatappi pasta 
  1. Cook pasta according to package directions.
  2. Microwave broccoli with a tablespoon of water for 4 minutes.
  3. Brown sausage in large skillet over medium-high heat, stirring to separate meat.
  4. Add onion and garlic.  Cook until tender.  Drain fat.
  5. Add soup, milk, broccoli and 1/4 cup of the cheese.  Heat to boiling.  Cover and cook over low heat for 5 minutes, or until broccoli done to desired tenderness, stirring occasionally.
  6. Toss with pasta.  Sprinkle with remaining cheese.

Difficulty: easy
Time: 25-30 minutes, start to finish
Source: slightly adapted from Campbell's Casseroles and One-Dish Meals cookbook

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