Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Will Parkinson" Newsgroups: rec.food.recipes Subject: Macaroni & Sausage Bake Followup-To: rec.food.cooking Date: 6 Jan 2000 06:28:47 -0700 Organization: ameritech.net> Lines: 34 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <20000104140715.UIN14881.mailhost.mil.ameritech.net@newsrover.com> Reply-To: WillNOSPAMParkinson@ameritech.net NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38718 Macaroni & Sausage Bake 1 cup macaroni 1 pound pork sausage 1/2 cup chopped onion 1 can cream of celery soup - 10 3/4 ounces 2/3 cup milk 3 eggs, beaten 1 1/2 cups shredded Cheddar cheese Preheat oven to 350. Grease 2 quart casserole. Cook macaroni according to package directions. Drain. Brown sausage. Drain. In large bowl, combine macaroni, sausage, onions, soup, milk, eggs and cheese. Mix well. Turn into prepared casserole. Bake for 40 to 45 minutes. *NOTE*: I have made this several times using vegetarian sausage that I got from a local health-food store. It turned out very well. However, I posted the same message on our web site and a lady who made it said that it turned out very dry. I have never had this happen and, in fact, sometimes think it's a bit moist. The only thing I can think of is perhaps she didn't cook the pasta but put it in dry and that absorbed the moisture. If anyone has a different possibility I'd appreciate hearing it. Thanks and hope you like the recipe! -- Get more recipes in E-mail. Send a note: mailto:hearth_and_home-subscribe@eGroups.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.