Ingredients
1-1/2 pounds uncooked fettuccine2 pounds bulk Italian sausage2 large onions, chopped1 medium green pepper, chopped2 cans (28 ounces each) diced tomatoes, undrained2 jars (4-1/2 ounces each) sliced mushrooms, drained4 teaspoons Italian seasoning4 cups (1 pound) shredded part-skim mozzarella cheese, divided2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/2 cup beef broth1 cup grated Parmesan cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13x9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture.
In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving.
