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Broccoli-Sausage Macaroni

It’s supposed to be Fall. Right? I mean, here in Southern Indiana, it really doesn’t feel like Fall. We are in desperate need of rain, and we’re still in the mid to upper 80 degree weather! However, the evenings have become a lot cooler. Down in between 55-60. Beautiful nights for some bonfires, if you ask me. In fact, friends are starting to schedule their Fall bonfire parties. Let the potlucks and fires begin! These get togethers are why I love Fall so much. A big part of it anyway. Another reason I love fall, comforting casseroles like this Broccoli-Sausage Macaroni.

Broccoli-Sausage Macaroni is full of delicious flavor, and creamy cheesy goodness. It’s easy to fix, perfect weeknight meal for busy families. With Fall brings school and all those extra activities that come with that like sports. So having a nice comforting filling dish is greatly needed during this time of year.

What I like to do, is I look at my recipe the night before, and see what I can prep ahead of time. For instance, in this recipe, I need to chop a few things up. I’m not exactly a pro with a knife, so chopping things can take some time. I do all my chopping the night before and store them in Ziplocs, or plastic containers. That way, when I get home and I’m ready to start dinner, the time consuming chopping is already done. Just take it out of the fridge, and toss it in the pan, or mixture, or whatever the recipe says to do with it.

For this recipe, it’s real simple. Cook your elbow macaroni (or any short pasta you prefer) according to the package directions. While that’s cooking, steam  your broccoli. I get the packages of frozen steamable broccoli, and do this in the microwave. No extra dishes, you just do it right in the package and it’s quick. Just be sure you buy the packages that are steamable. Then melt some butter in a pan, and saute the onion, bell pepper and sausage until the veggies are crisp tender. Sprinkle a little flour over that, and cook it just for a minute to get that flour taste out. Gradually add your milk, bring that to a boil and cook and stir for about 2 minutes or until it’s thickened. Cut off the heat and add your cheese and seasonings and stir until the cheese is melted. Drain the macaroni and if necessary, the broccoli. Mix the cheese mixture, broccoli and noodles together.

Transfer this creamy deliciousness to a greased 13×9 glass baking dish. The dish is going to be full. If you’re worried about it spilling over in the oven, just set the dish on a foil lined baking sheet and don’t worry about clean up. It’ll be easy peasy! Sprinkle your breadcrumbs and butter mixture over the top, and bake this at at 350 for 25-30 minutes or until heated through.

All that’s left, is to serve this beautiful comforting casserole, and enjoy!

 

Print Recipe
Broccoli-Sausage Macaroni Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Cook macaroni according to package directions. Meanwhile, steam broccoli according to package directions.
  2. In a large saucepan, saute the onion, sausage and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 13x9 baking dish (dish will be full).
  4. Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Recipe Notes

Adapted from Taste of Home

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Susan’s Fabulous Meat Pie

Ok, so you’ve probably seen my post for Dad’s Glop, which is my dad’s take on Goulash basically speaking. This time, I’m bringing you a recipe from my Mom that she shared with me. Her’s didn’t come with a name, but after making it, I decided we would call it Susan’s Fabulous Meat Pie. Although, this isn’t the prettiest dish I’ve ever seen, it is however, big on flavor and tastes FABULOUS! This is an easy weeknight dinner, and it makes a lot, so there’s potential for cooking once and eating twice. I’m a huge fan of leftovers, so this was perfect. To make this even easier, and quicker to put together, you can make the filling ahead of time, and when ready to prepare dinner, just quickly assemble it and pop it in the oven. So let me show you how easy this is.

You’ll need 2 boxes of refrigerated pie crust. There’s two crusts per box. Open the first box, and unroll the first crust starting from the middle of the pan, all the way to edge. Then do the same thing with the second crust, overlapping the first crust, like shown in the photo. Now set that aside.

Moving over to the stove, brown  your ground beef, onion, celery and green pepper until the beef is no longer pink and the veggies are tender. In my Fabulous Meat Pie, I didn’t use ground beef. I have some ground venison in my freezer, so I used two pounds of that instead. You can pretty much use any kind of ground meat you want. Beef, turkey, venison, pork, etc would all work just fine. So use your favorite.

Now all you do is stir in the remaining ingredients, bring it to a boil. Then cover and simmer for about 15 minutes.

Once  your beef mixture has simmered for 15 minutes, spread that over your bottom crust in your casserole dish.

Unroll the last two crusts over the top, just like you did on the bottom, and press and seal, or flute the edges and try to make it prettier than mine. 😂 Cut a few slits in the top to let steam vent and you’re ready for the oven. Bake at 375 degrees for about 35-40 minutes or until the crust is golden brown.

There you have it! A not so attractive pie 😂 but an extremely delicious one! Mine kinda turned out like a Frankenstein pie, but who cares?! I’m not entering it into a contest. Although, if I did, the judges would be blown away by how good this tastes! Let it stand for about 15 minutes before cutting into it, and enjoy!

 

 

Print Recipe
Susan's Fabulous Meat Pie Yum
Recipe by Susan Young
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Lightly spray glass 13x9 baking dish with cooking spray.
  2. Roll out one pie pastry starting from the middle of the dish, to the end, then roll out your 2nd pastry from the middle to the opposite end of the dish, overlapping pie crust in the middle. Set aside.
  3. In a large skillet over medium heat, cook ground beef, onions, celery and green pepper until the beef is no longer pink, and the vegetables are tender; drain.
  4. Stir in the remaining ingredients and bring to a boil. Cover and simmer for 15 minutes.
  5. Pour beef mixture over bottom pie crust. Top with remaining two pie crusts just like you did on the bottom. Start in the middle and unroll to one end of dish, and then the unroll last pie crust to the opposite end, overlapping in the middle. Seal crust, and cut a few slits in the top to let steam escape.
  6. Bake in preheated oven for 35-40 minutes, or until the crust is golden brown. Let stand 15 minutes before cutting into squares.
  7. Enjoy!
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Simple Marinated Pork Chops

Have you fired up your grill yet? We pretty much BBQ all year round here at  Fort Awesome, but mostly in the Spring and Summer. It started getting warm here in Indiana long before it was supposed to, so we’ve been grilling up a storm! I absolutely love food off the grill. Kabobs, burgers, hot dogs, chicken, steak and lets not forget pork chops! Grilled pork chops are really the only way I enjoy them. Sure there’s times I’ve baked them and they turn out pretty good, but grilled is my favorite! Especially since I have a dedicated grill master and I don’t have to do it. I’m more of an indoor cook. I prepare the sides while he grills. I think it’s fair! Especially since he’s so darn good at it! So keeping with the grilling, I’ve got a great pork chop recipe for you. The marinade is so simple. It tastes fancy schmancy and has beautiful bold flavors, but it’s impressively easy and simple. As my husband says “simple is the way to go!” Amen to that! Today I give to you…..

This is so easy, you can sleep through most of the process. I mean literally sleep through most of the process. Here I’ll show you. First of all there are only 10 ingredients. Take the first 9 and whisk it up in a bowl.

Like so. My hanging pots and pans rack was not part of the marinade, by the way. That’s just me still learning how to take decent pictures and I’ve got quite the reflection there! 😂 Reminds me of one of my favorite quotes, “If you find it hard to laugh at yourself, I would be happy to do it for you.” – Groucho Marx. Anyway, to stay on topic and get to the part where you sleep through most of this recipe, just put your pork chops in a zip top bag, pour the marinade in, and seal it up. Turn it to coat.

Now place it in the fridge overnight and let it get all happy, while you…. go to bed! See? I told you that you get to sleep through most of this. When you’re ready to grill the next day, discard the marinade and grill your chops over medium heat, lid closed for about 4-5 minutes on each side, depending on how thick or thin your chops are. It’s always a good idea to have a meat thermometer handy. You’ll want these to be at at least 145 degrees. Then take them off the grill, let them rest for 5 minutes and enjoy!

A few of my favorite things I use in this recipe:

  • Pyrex bowls – They are inexpensive and don’t break as easily as other glass bowls, and believe me… I break a lot of dishes just by being my clumsy self LOL.
  • Oxo Good Grips Silicone Balloon Whisk – I love these! They’re durable and I can use them on teflon without scratching up my pan. I love using a whisk when making scrambled eggs. No more metal whisks for this girl.
Print Recipe
Marinated Pork Chops Yum
Recipe by Christine Titus
Course Grilling
Cuisine American
Servings
servings
Ingredients
Course Grilling
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a medium bowl, whisk together the first 9 ingredients; set aside.
  2. Add pork to a large resealable plastic zip top bag. Pour the marinade over the pork then seal bag and turn to coat and refrigerate overnight.
  3. Drain and discard marinade. Grill over medium heat, covered, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Recipe Notes

Slightly adapted from Taste of Home

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