2 CUPS UNCOOKED ELBOW MACARONI
1 POUND BULK ITALIAN SAUSAGE
1 CUP CHOPPED ONION
2 TEASPOONS CANOLA OIL
1 CAN (11 OUNCES) CONDENSED CREAM OF TOMATO BISQUE SOUP, UNDILUTED
1/2 CUP MILK
1/2 CUP SHREDDED PARMESAN CHEESE
2 TEASPOONS ITALIAN SEASONING
1 PACKAGE (10 OUNCES) BROCCOLI FLORETS, THAWED
COOK MACARNOI ACCORING TO PACKAGE DIRECTIONS. MEANWHILE, IN A DUTCH OVEN, COOK SAUSAGE AND ONION OVER MEIUM HEAT IN OIL UNTIL MEAT IS NO LONGER PINK; DRAIN.
STIR IN THE SOUP, MILK, PARMESAN CHEESE AN ITALIAN SEASONING. BRING TO A BOIL; REDUCE HEAT. DRAIN MACARONI; ADD TO SAUSAGE MIXTURE. STIR IN BROCCOLI; HEAT THROUGH AND SERVE.
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