Cook Time: 35 minutes
Total Time: 35 minutes
- 4 ounces farfalle, bow tie pasta
- 1 tablespoon olive oil
- 4 ounces mushrooms, coarsely chopped
- 1/2 cup chopped onion
- 4 to 6 ounces Cajun style sausage, thinly sliced
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon Cajun seasoning
- 1 1/3 cups milk
- 4 ounces shredded Cheddar Jack cheese blend, divided
- 1/2 cup bread crumbs
Cook pasta following package directions; drain in a colander and rinse with hot water. Set aside.
In a medium saucepan, heat olive oil over medium heat. Add the mushrooms, onion, and sliced sausage and cook until onion is wilted and mushrooms are golden. Remove to a plate and set aside. Add 2 tablespoons of butter to the pan and stir in flour until smooth and bubbly. Add the Cajun seasoning, milk, and about half of the cheese. Cook, stirring, until cheese is melted. Add the sausage, mushrooms, and onion back to the sauce and stir in the drained pasta. Spoon into the prepared baking dish. Top with the remaining shredded cheese.
Melt the remaining 1 tablespoon of butter and toss with the bread crumbs. Sprinkle evenly over the casserole.
Bake for 20 to 25 minutes, until lightly browned and bubbly.
Serves 3 to 4 as a main dish.
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