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 caloriescarbohydrate: 54.3 gcholesterol: 100.8 mgfat: 24.5 gfiber: 7.9 gprotein: 35.7 gsaturatedFat: 9.9 gservingSize: -sodium: 1301.1 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Fall Macaroni Casserole
Directions
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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.
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.
Combine sausage mixture with macaroni and Asiago cheese in a serving dish. Top with Parmesan cheese.