Twas one of those days when we haven't gone grocery-shopping yet, so I tried to make-do with whatever was in the fridge. Luckily, I spied some kielbasa sausage so I scoured the net for a recipe that would make a good meal.
This dish was a combination of the recipes I read online. I just kinda' took some bits and pieces of what I thought would taste good, and what was available in our pantry. It turned out to be a hit. I will definitely make this again in the future.
What you need:
- 1 pound smoked kielbasa, sliced
- 8 oz Angel Hair pasta
- 1/4 Vidalia onion, chopped
- 2 cans Cream of Mushroom soup
- 1 soup can of milk
- 1 can (14 oz) green beans, drained
- 1/2 tablespoon Canola oil
- dash of pepper
What to do:
Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook until al dente, about 6 to 8 minutes. Set aside.
Put a large-bottomed pot over medium-high heat and add 1/2 tablespoon of Canola oil. Saute the onion for about a minute, then add the kielbasa sausage. Cook until browned. Pour in the cans of soup and stir until smooth. Gradually add the milk, stirring continuously. Add the beans and the pepper, then reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally to avoid forming lumps in the mixture.
Remove from heat and serve with the angel hair pasta. Enjoy!
Tips, Tricks and Tweaks:
1. If using fresh green beans, use about 1 to 1 1/2 cups.
2. Try evaporated milk! It will make the dish creamier.
3. Egg noodles or other types of pasta can be used in this dish.
4. Add in some garlic for more flavor.