Here's an old T & T casserole recipe that I happened to run across & made 4 our dinner 1 day last wk

W

wigs

Well-known member
MOSTACCIOLI

(Given to me by Joan Miller, a former neighbor in Columbus, IN)

1 lb pork sausage (I add up to 1/2 lb extra.)

1/4 cup chopped celery

1/2 cup chopped onion

3 Tablespoons butter

1 can (28 oz) tomatoes--Last wk I used Hunt's Diced Tomatoes with Basil, Garlic and Oregano which gave great additional flavor.

1 small can tomato paste

1/2 cup water

1/4 tsp garlic powder (If I have it on hand, I will substitute 2 cloves fresh garlic for the powder.)

1/4 tsp oregano leaves (Can use a heaping teaspoon or more if your oregano is fresh & not dried.)

2 bay leaves

1 tsp salt

1/8 tsp crushed red pepper

1 Tablespoon sugar

1 (8 oz) pkg of mostaccioli macaroni -- I use a bit more, around 10 ounces.

Fry pork sausage loosely in skillet until light brown. Drain off excess fat. Saute onions, celery and butter in large pan. Add tomatoes, tomato paste and water. Add remaining seasonings and cook on low heat one hour. (I simmer covered and taste and adjust seasonings as needed.)

Boil macaroni according to directions on package. Drain well. Briefly run cold water over macaroni to stop cooking. Add macaroni and sausage to sauce and mix. Pour mixture into large baking dish or casserole. (I use a 4 or 5-quart Corningware casserole with lid.) Sprinkle top with parmesan cheese an bake 45 minutes to 1 hour at 325 degrees F. (I bake covered.) Enjoy!

 
I have a similar recipe, I think from a Sunset cookbook, that adds thinly sliced pepperoni. good

comfort food dish that just about everyone likes.

 
Hey, that's a great idea--I may throw in some pepperoni, too, the next time I make that casserole.

Thanks for the suggestion! SUNSET could very well be where Joan Miller got that recipe in the first place. She & I used to be in a monthly pitch-in luncheon group together. Wigs

 
You are both more than welcome! I have found & used so many wonderful RECS from all you fine

folks that I don't ever think my debt will be paid to post in return.

I have been busy this week prepping & baking desserts for a community annual fund raiser tomorrow night to the tune of 150 guests. Several of the recipes I plan to serve come from this site.

I just finished assembling the Tropical Rum Trifle I mentioned to cheezz recently back when I posed my recent coconut question. All the individual layers taste great so I hope the completed dessert is just as wonderful after everything melds together overnight.

Instead of buying pound cake for that trifle, I made the Coconut Cream Cheese Pound Cake I posted. That recipe is a keeper--so moist and flavorful! I had a little bit of the pound cake left over so I sat down and ate it while guzzling a cup of coffee and called that my "lunch". And YES, I could have made it fit in the footed trifle bowl if I had tried very hard, but I needed a boost and sugar always energizes this kid. ha!

Time to get back to the salt mines aka my kitchen. I will post everything I am making sometime next week after I recover from tomorrow night's gala.

 
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