Recipe: Sausage Cabbage Skillet (using tomato soup and macaroni) (Campbell's Soup, 1977)

SAUSAGE CABBAGE SKILLET

1 pound mild Italian sausage, cut in 1-inch pieces
1 (10 3/4 ounces) can condensed tomato soup
1 soup can water
2 cups coarsely chopped cabbage
1 (9 ounces) package frozen cut green beans
1/2 teaspoon basil leaves, crushed
1/8 teaspoon garlic salt
1/2 cup uncooked elbow macaroni

In skillet, brown sausage; pour off fat.

Add remaining ingredients. Bring to boil; reduce heat. Cover; simmer 20 minutes or until done. Stir often.

Makes about 5 1/2 cups
From: Recipelink.com
Source: Recipe booklet: Creative Cooking with Campbell's Soups, Campbell Soup Company, 1977