Grandma Would Be Giggling Over How Great This Casserole Is


Submitted by Recipe Rain

Grandma Would Be Giggling Over How Great This Casserole Is

You can use whatever kind of sausage you want or have on hand for this casserole. The same goes for the past and the cheeses. I don’t think that they call for enough cheese, so I usually just use what I think looks good… that means a lot. I love cheesy casseroles, no matter what else goes inside of it. You can use all one kind of cheese if you don’t want to mess around with opening all the different bags. That’s what my Great Gran would have done. Otherwise, she would have been worried about the open ones going bad.. not that they ever would. I like to add in extra vegetables when I do this too, mainly just whatever color bell peppers that we have in the house. Sometimes I’ll add a can of mushrooms or black olives.

Don’t worry about there being leftovers of this to put away, because if you have a family of around four, there probably aren’t going to be any. If your family is larger than that, I am going to recommend that you make some bread sticks or something else to go with this. It’s a decent casserole, but like I said, it’s probably the right amount for about four people. If there are leftovers, warm them up the next day for a scrumptious lunch.

Grandma Would Be Giggling Over How Great This Casserole Is


  • 1 teaspoon Land O Lakes butter
  • 1 teaspoon olive oil
  • 3 cups Barilla elbow macaroni
  • 1 pound smoked beef sausage, cut into bite-size pieces
  • 2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
  • 1 sweet onion, diced small
  • 2 ounces Kraft shredded sharp Cheddar cheese
  • 2 ounces shredded Monterey Jack cheese
  • 2 teaspoons olive oil, or more to taste
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon onion powder, or more to taste
  • 1/4 teaspoon garlic powder, or more to taste
  • salt and ground black pepper to taste
  • 1 (8 ounce) package shredded American cheese


  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
  3. Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
  4. Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.