Italian Sausage Alfredo Bake

Are you looking for an easy but delicious meal to serve your family or company?  This hearty casserole will certainly do the trick and it's easy peasy.

I've been trying to empty my freezer in preparation for defrosting it (ugh! Hate that job!)  So what is remaining has dwindled.  Not to fear though, I came up with something a little different.  I have to say that this may be one of my most favorite creations yet.  I hope you'll give it a go!

Italian Sausage Alfredo Bake

1lb ground beef

1 lb Italian sausage links (removed from casings)

2 cans petite diced tomatoes

2 cans sliced mushroom

1 ½ cups sliced pimento stuffed green olives

3 12 oz cans evaporated milk

1 container Demi-glace gold (I get it on Amazon, you could substitude 2 tsps beef boullion dissolved in 1/3 cup hot water)

4 cloves minced garlic

1 cup real butter

12 oz grated parmesan cheese 

3 cups shredded mozzerella

salt and pepper

1 lb gemelli pasta (cooked and drained)

¾ cup progress bread crumbs

Brown ground beef and sausage in large skillet.  Drain.  Set aside. 

Preheat over to 350 degrees.

In the same skillet, melt butter and sauté minced garlic for 1 minute over medium high.  Lower heat to medium medium high.  Slowly add 1 can of evaporated milk at a time, bringing to light simmer and whisking all the while. Wait till it comes to a simmer to add the next can, repeat till all three are added.  Add in demi glace and wisk until thoroughly smooth and creamy.  Add parmesan and wisk until combined.  Add mozzerella and wisk till melted.  Season with salt and pepper to taste.  Add canned Tomatoes, mushrooms and sliced olives, heat through.

Mix pasta, browned meat and sauce together.  Place in extra large casserole 12x16.  Top with mozzerella then bread crumbs.  Bake at 350 degrees for 35 minutes.