Sausage Fettuccine Bake

• 1-1/2 pounds uncooked fettuccine
• 2 pounds bulk Italian sausage
• 2 large onions, chopped
• 1 medium green pepper, chopped
• 2 cans (28 ounces each) diced tomatoes, undrained
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 4 teaspoons Italian seasoning
• 4 cups (1 pound) shredded part-skim mozzarella cheese, divided
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup beef broth
• 1 cup grated Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13x9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture.
3. In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350u0b0 for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
5. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350u0b0 for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving.

fettuccine, italian sausage, onions, green pepper, tomatoes, mushrooms, italian seasoning, mozzarella cheese, condensed cream, beef broth, parmesan cheese

Taken from www.tasteofhome.com/recipes/sausage-fettuccine-bake/ (may not work)