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March 20, 2017| 30 minute cook time| 0 COMMENTS| Recipes

James Robb – Ontario, Canada
Barnett Field Staff

Prep Time: 15 minutes
Cook Time: 30 minutes

1-2 lb bear sausage
2 cups pasta elbows
1 can cream of mushroom soup
1 can cream of cheddar soup
2 oz plain cream cheese
1½ cups grated cheddar jack cheese
Milk (optional)

Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Add elbow noodles and cook until soft. While the pasta is cooking, remove the bear sausage from its casing and crumble into a frying pan. Cook until browned on medium-high heat. Set cooked meat aside. Grate cheddar jack cheese; set aside.

Drain the noodles and place in a 13x9 glass baking dish. Add both cans of soup to the pasta and stir until blended. Add sausage, grated cheese and cream cheese. Stir until all ingredients are evenly distributed throughout. If mixture appears dry or too thick, gradually add a small amount of milk until it reaches a good, soupy consistency.

Cook at 375 degrees for 30 minutes. Let cool before serving. Enjoy!

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