by Sandy Kirby Quandt
Pilot adapted this gluten-free sausage & apple casserole recipe from a cookbook I found during our trip to the World War II museum in New Orleans, Louisiana, titled, “Cooking On the Home Front” with favorite recipes of the World War II years by Hugh and Judy Gowan.
- 1 pound sausage links
- 3 cups gluten-free elbow macaroni noodles, cooked
- 1 cup sweetened applesauce
- 2 teaspoons lemon juice
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated cheddar cheese
Prick the sausage well with a fork, lay them in a pan, and bake at 400 degrees F for 25 minutes, or according to package directions. Turn once of twice to brown evenly. Drain, reserving 2 tablespoons of the drippings.
Stir 2 tablespoons of the pork drippings into the noodles and arrange half of them in a greased medium casserole. (For a healthier meal, eliminate the drippings.)
Combine the applesauce, lemon juice, and nutmeg, and pour on top of the noodles.
Add the rest of the noodles and lay the sausages on top.
Sprinkle with cheese and bake 20 minutes at 350 degrees F, uncovered.
I wish you well.
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