KIELBASA BOW TIE SKILLET

adapted from a Taste of Home recipe

* 1lb (16 oz) uncooked bow tie pasta
* 2lbs kielbasa or smoked sasuaged (cut into 1/4-inch slices)
* 1 jar (9oz) sliced mushrooms (drained)
* 1/4 cup butter
* 1 1/2 Tablespoons minced garlic
* 2 Tablespoons cornstarch
* 3 cups milk
* 3 cupes frozen mixed veggies or snow peas
* 2 cups shredded cheddar cheese

* cook pasta, for just over 1/2 the time the package suggests (if 11 minutes is suggested, cook for 6-7 until al dente)
* In a skillet, cook sausage, mushrooms and butter until melted. Add garlic and cook for another minute.
* Combine cornstarch and milk until smooth and slowly add it to the skillet. Bring it to a boil and cook for about 2 minutes, until thickened.
* Add cheese to the cream mixture and pour over drained pasta. Add veggies.

Serve immediately or let it cool to freeze.

TO FREEZE:
* let cool and place in a freezer bag. Lay it flat to freeze (this will save space in your freezer!)

TO COOK FROM FROZEN:
* let thaw over night in the fridge.
* dump into a casserole pan and cook for 20-30 minutes at 350*, until warmed through.
* Sprinkle with additional cheese if you'd like.

Serves 8