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14 manicotti shells
1 lb. Italian bulk pork sausage
1/4 c. butter
1/2 c. sliced green onion
2 1/2 oz. whole mushrooms, drained
1/4 tsp. pepper
1/2 c. sour cream
1 can cream of mushroom soup
1 garlic clove, minced


8 oz. (2 c.) shredded Mozzarella cheese
5 1/3 oz. can evaporated milk
2 1/2 oz. sliced mushrooms, drained
1 tbsp. minced parsley

Cook manicotti to desired doneness as directed on package. Heat oven to 350 degrees. In large skillet, finely crumble and brown sausage until no pink remains; drain. Add butter, onion, garlic, and mushrooms; cook until onion is tender. Stir in pepper, sour cream, and soup. Stuff each shell with about 1/4 cup filling. Place filled shells in 13 x 9 inch baking dish.

In medium saucepan, combine cheese and milk. Cook over medium heat until cheese is melted, stirring occasionally. Stir in mushrooms and parsley. Pour sauce over manicotti. Cover and bake at 350 degrees for 15-20 minutes or until hot.

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