Spaghetti Sausage Casserole
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Serves: 8Ingredients
- 16 oz Anthony's Thin Spaghetti, broken in half
- 1 lb mild ground sausage
- 1 Tbsp vegetable oil
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1 medium green bell pepper, diced
- 1 pkg (12 oz) frozen corn
- 2 cloves garlic, minced
- 1 jar (4 oz) chopped pimentos, drained
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp Creole seasoning
- 1 pkg (8 oz) cream cheese, cut into cubes
- 2 cups shredded cheddar cheese
- 1/4 cup slivered almonds
Directions
- Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick spray coating.
- Cook pasta according to package directions; drain.
- Brown and crumble sausage in a large skillet over medium-high heat; drain.
- Heat vegetable oil in the same skillet over medium high heat. Add onion, celery, green pepper, corn and garlic and cook until vegetables are tender, about 8 minutes, stirring frequently. Combine with remaining ingredients, except almonds.
- Place spaghetti mixture into prepared dish and sprinkle with almonds. Bake 20 to 25 minutes
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