Pumpkin Sausage Casserole

Ingredients:

1 pound short cut pasta

1 pound Italian sausage

1 package sliced mushrooms

1 teaspoon dried thyme

1 teaspoon garlic powder

1 (15oz) can pumpkin puree

1 ½ cups milk

¼ teaspoon poultry seasoning

2 teaspoons salt

¼ teaspoon ground pepper

Ritz crackers

2 tablespoons butter

Method:

 Preheat oven to 375 degrees. Cook the pasta according to package direction and drain. Meanwhile in a medium skillet over medium high heat cook the sausage till brown and crumbly. Remove from pan; cook the sliced mushrooms, seasoned with the thyme and garlic powder, in the remaining sausage drippings until browned. Remove from the pan. In the pot used for cooking the pasta, combine the pumpkin puree, milk, poultry seasoning, salt, and pepper. Stir until well blended. Add in the cooked pasta, sausage, and mushrooms. Stir to combine. Pour into a casserole dish. Cover with crushed Ritz crackers and dot with butter pieces. Bake the casserole for 25-30 minutes or until the casserole is hot and bubbly and the topping is golden brown. Enjoy!