How about some savory among the sweet?
Trust me...if Husby worked from the corners and NOT from the center of the casserole, the photo would have been better. But he did add in the nummy green onions idea so I can't be THAT mean to him.
1lb sausage, crumbled and browned
1 can cream of mushroom
1 can cheddar cheese soup
1 can diced tomatoes w/green chilies (drained)
1 c shredded cheese (your choice really, I used colby jack)
approx 2 cups cooked macaroni noodles
chopped green onion (optional)
Preheat oven to 400. Cook the sausage (try to get it really really crumbled up). Boil your water and cook your macaroni, until just done (al dente). Once the sausage is browned (if it's really greasy drain it, I used Oldhahm's brand and it's got basically none) mix in the cream of mushroom, cheddar cheese soup, and diced tomatoes w/green chilies. Combine. Mix in about 1/2 of the shredded cheese. Pour into a big casserole pan and top with the rest of the cheese, and put in the oven for approx 10-15min. Basically it's all cooked and hot, you just want it to firm up a bit. Once out of the oven top with green onion, and let it cool about 10 so you don't scald your mouth.
The first time I actually had this delish concoction was actually at my Uncle Jimmy's funeral. So I guess that means its good for pitch in stuff. It doesn't take long to make, and it really is good. I will say...if you are using "hot" sausage (like labeled hot) I would omit the green chilies. We buy mild sausage and I wanted it just spicy enough and the tomatoes w/green chilies gave me that. My Mom used to make it using hot sausage and velveeta and it was really REALLY hot, and really really rich b/c of the cheese.
So again..like the last recipe...play with it, find what works for you.