This will be a little different than my other posts. I made the recipe from the post above and took some pictures as I made it. Hope you enjoy!
Ingredients (I forgot the cheese – facepalm)
Cooking the sausage and onions
Adding all the ingredients to the pot.
After the first cheese addition
Ready for Baking
Deviating from the original recipe, I used half and half instead of heavy cream. Only 6 ounces of pasta and 14 ounces of sausage and approx 1 cup of onions. I put the servings into individual ramekins instead of the whole skillet. I also made 6 servings instead of 4. I would definitely add less pepper next time. While it was good, the spice kind of overwhelmed everything.
I didn’t get any good food pictures when I went back home – unfortunately depressing family issues occurred. I was no longer concerned about what I was eating. Here’s a sunrise instead! 😀
I also have some food for you:
Homemade bacon cheddar burger with buttered noodles. The green stuff is pasta sprinkle from Penzey’s Spices. And of course Martin’s Potato Roll for the burger.
Here are some pierogies with sauteed onions. I melted butter in the skillet and slowly cooked the onions. I put the frozen pierogies in the skillet, turned down the heat and covered with a lid. I figured with the lid over, trapping the steam from the frozen pierogies would cook them too. And did and it was GOOOOD!
Not to worry all – I haven’t forgot about this, I just haven’t been taking pictures of food. Not to worry, I am heading home for a trip and plan on taking lots of pictures of all the good food I am going to be eating. 😀