8 oz. bowtie pasta
1 lb smoke sausage, sliced thin
1/4 C. chopped onion
2 cloves garlic, minced
2 T. olive oil
1 10.5 oz can cream of celery soup
1 1/2 C. whole milk
1 C. French fried onions
1 C. sharp cheddar cheese, shredded
1 C. frozen peas and carrots
pinch of salt and pepper

8 oz. bowtie pasta 1 lb smoke sausage, sliced thin 1/4 C. chopped onion 2 cloves garlic, minced 2 T. olive oil 1 10.5 oz can cream of celery soup 1 1/2 C. whole milk 1 C. French fried onions 1 C. sharp cheddar cheese, shredded 1 C. frozen peas and carrots

Cook pasta according to package directions. Heat oil over med. high heat and add in sausage and cook till it begins to brown, add in onions and garlic and cook an additional 2-3 minutes. Combine soup, milk, salt and pepper. Add to sausage, stir, then add the peas and carrots, 1/2 the French fried onions and 1/2 the cheese. Drain pasta and toss with the sausage mixture. Pour into a lightly greased 10 x 13 casserole dish. Bake at 350 degrees for 20 minutes, remove and top with remaining French fried onion and cheese. Return to oven for 5 more minutes. Let set 5 minutes before serving.