East Coast Rigatoni Casserole
|Rigatoni||8 Ounce, uncooked (4 Cup)|
|Bulk sausage||1⁄2 Pound|
|Cold water||1 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs) (Optional)|
|Mushrooms||1⁄4 Pound, sliced|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Oyster liquid||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Butter||1 Teaspoon (for greasing the casserole)|
Cook rigatoni according to package directions; drain.
Cook sausage meat with water, stirring with a fork to.keep it broken up, until lightly browned.
Leave sausage in pan and drain off all but about 1/4 cup fat.
(Add vegetable oil to equal 1/4 cup, if necessary.) Drain oysters, reserving oyster liquid.
Chop oysters and add to sausage.
Add mushrooms and onion.
Cook over low heat 10 minutes.
Add flour and blend well.
Gradually add oyster liquid mixture.
Cook, stirring constantly, until thickened.
Stir in salt, sage and pepper to taste.
Fold in cooked rigatoni.
Place in buttered 1 1/2-quart casserole.
Sprinkle with grated cheese.
Cover and bake at 350° 30 minutes, or until hot and bubbly.