Fall Macaroni Casserole recipe

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Ingredients

½ (12 ounce) package elbow macaroni
1 tablespoon olive oil
13 ounces smoked turkey sausage, chopped
½ onion, diced
1 clove garlic, minced
2 small apples - peeled, cored, and diced
1 bunch dandelion greens, chopped
5 ounces Asiago cheese, diced
1 teaspoon grated Parmesan cheese, or to taste

Nutrition Info

565 calories
carbohydrate: 54.3 g
cholesterol: 100.8 mg
fat: 24.5 g
fiber: 7.9 g
protein: 35.7 g
saturatedFat: 9.9 g
servingSize: -
sodium: 1301.1 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

  2. Heat olive oil in a pan over medium heat. Add sausage and sear for 1 minute. Add onion, then garlic, cook and stir until starting to brown, 3 to 5 minutes. Stir in apples and cook until browned, about 2 minutes. Add dandelion greens and cook until wilted, about 3 minutes.

  3. Combine sausage mixture with macaroni and Asiago cheese in a serving dish. Top with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

I thought this up around some smoked turkey sausage I purchased on sale last week and apples from my backyard. Top with Parmesan cheese to taste.

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