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Sausage Macaroni Supper

2 cups uncooked elbow macaroni
1 lb bulk Italian sausage
1 cup chopped onion
2 tsp vegetable oil
1 can (11 oz) condensed cream of tomato bisqu soup, undiluted
1/2 cup milk
1/2 cup shredded parmesan cheese
2 tsp italian seasoning
1 package (10 oz) frozen broccoli florets, thawed

Cook macaroni according to package directions.
Meanwhile, in a dutch oven, cook sausage and onion in oil over medium
heat until meat is no longer pink; drain.
Stir in the soup, milk, parmesan cheese and italian seasoning.
Bring to a boil; reduce heat.
Drain macaroni; add to sausage mixture.
Stir in broccoli; heat through.

*6 servings

(Simple & Delicious - September/October 2007)