Boil pasta in salted water, and cook just shy of al dente, according to package directions. Drain and set aside.

Cook sausage until browned, breaking apart large pieces. Drain and set aside.

Put croutons in a food processor until they resemble medium bread crumbs. Set aside.

Heat olive oil in a skillet over medium heat and add the onions and garlic. Cook until onions are transparent. Add the butter. When the butter melts, whisk in the flour and cook about a minute. Whisk in the milk gradually, and season with salt and ground black pepper, then bring up to a bubble. Turn the burner off and stir in the cheese until it’s all melted.

Combine pasta and sausage in the sauce and mix. Put in baking dish and cook for 30min at 350 degrees. Top with crouton crumbs and bake another 15min until hot and bubbly. It is also good with ham and peas added instead of sausage.

To freeze: Place mixture in 9×13 tin foil casserole dish. Let casserole cool. Put crouton crumbs on top, label and freeze.

To eat: Let thaw in fridge. Bake covered at 350 for 30 min. Bake uncovered for another 10 min. Serve with peas or salad.

1 C Flour
1/4 C Milk
2 Eggs
1/2 t Nutmeg
1/2 t Salt
4L Boiling Water
2 T Butter
2 T Parsley

Directions:

Mix together flour, salt, and nutmeg. Beat eggs well, and add to dry ingredients alternating with the milk. Mix until smooth.

Press dough through spaetzle maker. Drop a few at a time into boiling water. Cook 5-8 minutes. Drain Well. Saute dumplings in butter. Sprinkle with parsley and serve.

1/2 C Butter
8 oz Cream Cheese
2 t Garlic Powder
2 C Milk
6 oz Grated Parmesian Cheese
1/8 t Ground Black Pepper

Directions:

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesian and pepper.

Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve.

5 t Olive Oil
1 Onion, chopped
1 lb bacon, chopped
1 clove Garlic, minced
2 Eggs
1/2 C Heavy Cream
3/4 C Parmesan Cheese
16 oz Fettuccini Pasta
S & P to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, drain.

Heat oil in skillet. Add onions, garlic and bacon and cook until bacon is evenly browned.
Whisk together eggs, cream and Parmesan cheese. Pour into bacon mixture and heat through. Season with salt and pepper and serve over pasta.

6 oz Fresh Mushrooms, sliced
1 Onion, chopped
1/4 C Butter
2 lbs Chicken, in 1″ pieces
1/4 C All-Purpose Flour
1 t Salt
2 C Chicken Broth
1 C Sour Cream
12 oz Linguine Pasta
1/2 t Garlic, minced

Directions:

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes, drain.

Melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove and set aside.

Add chicken pieces to the pan and sprinkle with garlic. Cook and stir until evenly browned.

Mix Flour and salt and combine with the chicken broth. Gradually add mixture to the pan and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan and stir in sour cream.

Cook until heated through but do not boil. Serve over pasta.