Sausage Macaroni Casserole

This quick and easy recipe comes from a 1947 edition of Woman's Home Companion magazine. A creamy, comforting macaroni casserole thats on the table in under an hour

I did make a change to the instructions. I actually made a white sauce first, using a little butter. with the flour, milk and seasoning. I then added the veg and sausage meat to the sauce

As with most casseroles, this one can be adapted. You could swap the sausage for lean ground beef, chicken, or turkey and change the peppers for broccoli, corn or frozen mixed veg (just as I did)

 And it was really delicious... with clean plates all round

1package (8-ounce)Elbow Macaroni

½ pound sausage meat

1 onion, sliced

½ green pepper, sliced

2 tablespoons flour

½ teaspoon salt

1½ cups milk

½ pound American cheese (2 cups grated)

• Cook macaroni according to package directions; drain. 
• Fry sausage, onion and green pepper until lightly brown. 
• Stir in flour and salt. 
• Add milk; cook over low heat until thickened, stirring constantly. 
• Place alternate layers of macaroni and cheese in greased 1½-quart casserole. 
• For sauce over all. 
• Top with cheese. 
• Bake in hot oven 400°F for 25 minutes. 
• Garnish with sautéd apple rings.