 It's Chris, Tammy's husband. We'll call her Reli to Cooks. This Napoli casserole thumbs up. Y'all pay attention when she makes this one. This is good. And don't make fun of the way I just pronounced it like. In the future. A Southern or Wood. In the future of this video. If you hear my wife say Nepoli, she meant Napoli. If you hear that later on in the video. Which you might. I just want to absolutely love this. It is absolutely so delicious and so good. And it's even a little different than what you're used to. It's cheesy. It's spice. All that Italian spice and the sausage. Your egg noodles are going to need to be pretty good. So that's one of the first things I'm doing today. For this recipe you're going to be making a roux. So I've got out a quarter cup of flour and I've got out my butter. You're also going to need to cook your sausage. And they say to remove the casings. And I've already done all of these. I was just going to show you how I do it. I just opened it up at the bottom. You can pull the casing back like so. And I slide a knife up in there. And then I just cut it. And these have been out at room temperature for about an hour. So they're a little bit softer. I like for them not to be real cold when I go to try to cook them. All right now we're going to cut up a quarter cup of onion. If you'll take your onion and make sure you got a flat side. It's a lot easier to slice it because it sits on the counter good. So we're just going to slice this about a quarter cup worth to use in our casserole. And I'm slicing it really thin. You're going to need about a cup of zucchini. If you have zucchini and if you're using squash like I'm doing today. Use what you got. Don't run to the store just to make a recipe. I think for the biggest pieces I'll have. We're going to be using a half a cup of chopped tomatoes. And I don't have fresh tomatoes. So I'm going to use these petite diced and just drain them. And I just happen to have petite dice. You don't have to buy petite dice. But that's what I had in my pantry. So we have those ready. All right we're going to brown our sausage before we make our roux. And that way we'll have those drippings in there to put in the gravy. I think that would taste better than making the gravy first. All right we're going to add our sausage. And instead of cutting this into pieces I'm just going to mash it with my hamburger separator. So a great thing to do is while you're preheating the water for your noodles go ahead and remove your casings off your sausage so they'll be ready. Heat up a skillet so it's already nice and hot. Of course you need to get out your ingredients. And then while your noodles are boiling it takes about eight minutes. Go ahead and get your tomatoes, your zucchini or vegetable of your choice and onion ready. You can prep those. And now we're just chopping this up. I'm going to go ahead and add the onion and some Italian seasoning to this. Just use whatever you got, whatever brand you want to use. I'm using Spiced Gourmet Collection Blends. I like them. This is a pizza peluzza. And I just put in a pasta herb. Now you can get, it's pasta herb. You can get these on my website if you want to go into my Spiced Gourmet. And you can also buy them at Bell's and Marshall's and Home Goods. They have that brand lots of times marked down for you. So have at it. I love them. I think they're delicious. They got all kinds of blends and I like using them. Now we're going to add our squash and let it cook in here too. And remember the Italians would be using zucchini, I guess, or the versions of this. You're going to find that most cookbooks will have zucchini in it. So we're going to use it. So just keep simmering it until that squash gets tender. All right, here's a casserole dish. I'm going to spray it with some oil. So we've sprayed it with oil and we're going to pour our sausage and onion and vegetable into the casserole dish. So those drippings are in there. We're going to use about a butter. And once that melts, we'll add our flour. Just go ahead and salt and pepper it. You're going to cook the flour until it's nice and brown. So we've got our drippings in here. You can see that sausage went real greasy. So there was no need to take the grease out of the pan. All that flavor is going to be in our mule. All right, this is brown. I'm going to start adding two cups of milk. It's a gravy whisk and I'm going to whisk this good and it's going to get thick. And once it starts to thicken, we're going to add some cheese. You can see some of those spices in there that we add into the sausage. It's going to be really good. I hope y'all are all having a great day today. And if you're new to Card Valley Cooks, this is a cooking show. I am from Georgia and I'm teaching you how to cook like mama did. If you want to know what size the skillet is, it's a cast iron 10 inch. So I like, I use 10 inch skillets. I use a deep one and then I use this standard depth as well. All right, we're going to turn this off and we're going to add about a half cup of cheese. I'm going to take the whisk out of it at this point. I'm going to mix that in there. We're also going to put in our tomatoes. So you're going to need about a half cup of them is all you're going to really want to use. I'll shake them in there by half can. So I'll be able to use those for something else this week. We're going to mix those in. I'm going to go ahead and coat my noodles good. Get them in here. We're going to mix all this up good and then we're going to pour it over our sausage, onion, and squash. You can see that it's already cheesy. We're going to, I'm going to spread my sausage out over the pan. And the good thing about me leaving the sausage in the bottom and not mixing it all the way up is it'll help me, it'll help that from being such a mess in the bottom of my casserole to clean up too. So you're still going to get all the goodies that this has to offer. Now this is a large 11 inch casserole, which is about equivalent to 13 by 9 if you have a square casserole. So that would work. And you're not going to bake this long really just enough time to melt the cheese. Good because everything's already cooked. We're going to add the rest of our cheese. They called for a total of one cup and I had a little extra. And I also have some parm cheese shredded parmesan. I'm going to put that on there as well because I think it'd be delicious. I do not like to reach in a cheese bag for any reason because if you do lots of times it causes your cheese to go bad quicker if you just really don't need to reach into them. You need to pour your cheese out of them. Here's the parmesan. Let's get this out of the oven. Okay we're going to see how this looks. I'm going to pull y'all up close so you can see the cheese. Okay I made me a delicious piece of garlic bread to go with it. Let's get this up on my plate. Chris is out fishing. He don't know what he's missing. I'm going to have a nice cold Coca-Cola with my lunch. I make some tea but I don't have it cold yet. We're going to give this a try. I want to taste it all at one time with the onion and the squash and everything. Chris is going to absolutely love this. It is absolutely so delicious and so good and it's even a little different than what you're used to. It is cheesy, it is spice, all that Italian spice and the sausage. There's nobody that will complain about this recipe. You have got to make it and make some crunchy toast in your fissure air fryer too. Well Chris came in from fishing before I finished uploading the video so I thought I'd let him taste it for you guys. He's still dirty from fishing but he said he was game. That's good when you don't do any good fishing you get to come home and try a new dish. Tell him what I called it. She said she called it Napoli. It's Napoli I'm assuming. Before you start everybody telling her it's Napoli just remember I got it right. I told him you were really going to love it. Yeah I like sausage. I like Italian sausage. Isn't it delicious? I mean that's one of the best dishes I've made in a long time. It should be definitely on the menu right Chris? I know the kids will like it and I'm a little hungry but no it's really good. He was like can you make cookies too? I'm on a roll today. Yes it's supposed to have zucchini in it you know but I didn't have any zucchini but I had squash so I used it. You like it? You've enjoyed watching Colored Valley Cooks today where we cook like mama did. Y'all come back and see us. Bye. Love ya. I'm gonna continue to eat until it's all off my plate.