An Italian Sausage Casserole, Napoli Casserole in the CVC Kitchen
Channel: Collard Valley Cooks
Date: 01/09/2020

An Italian Sausage Casserole, Napoli Casserole
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Napoli Casserole (This recipe is not in our cookbooks)
1 LB. ITALIAN SAUSAGE (CASINGS REMOVED)
1/4 CUP ONION SLICED
1 CUP SQUASH OR ZUCCHINI
1/4 CUP FLOUR
1/4 CUP BUTTER
2 CUPS MILK
1/2 TSP. BLACK PEPPER
1 CUP MOZZARELLA CHEESE
1/4 CUP FRESH GRATED PARMESAN
1/2 CUP DICED TOMATOES (DRAINED)
2 CUPS COOKED PASTA (DRAINED)
In a skillet brown the sausage while breaking it apart into
smaller pieces like you would hamburger. After 5 minutes
of cooking on high add the onion and cook 3 minutes.
Now add the sliced squash/zucchini and simmer on low
for 4 minutes.
Spray a 13x9x2 casserole dish with cooking spray. Add the
sausage/onion/veggies into casserole and spread evenly
on bottom.
In the same skillet that you cooked the sausage in, add the
butter until melted. Then add the flour and pepper. Wait
until the flour has browned and add the milk. Stir until
bubbly and thickened. Add 1/2 cup mozzarella cheese.
Add tomatoes and pasta and stir well. Pour mixture over
the sausage in the casserole and top with remaining
mozzarella. Add 1/4 cup fresh shredded parmesan. Bake
at 350 degrees for 20 minutes. Serve with garlic bread and
enjoy.
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