Gourmet Sausage & Noodles
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 113 grams dry thin noodles, (4 oz)
- 2 tablespoons pimento, chopped
- 2 tablespoons green bell pepper, diced
- ¼ cup milk
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ½ cup Bleu cheese, crumbled
- ½ cup soft breadcrumbs
- 1 tablespoon butter, melted
Instructions
- In a large pan on medium heat, brown the sausage, breaking it up with your spatula as it cooks. Drain.
- Cook noodles in a pot of water (unsalted) until just tender. Drain.
- To the pot of drained noodles, add the sausage, pimento, and green bell pepper, stir to mix together.
- Preheat your oven to 180° C (350° F), grease a 1½ quart casserole with butter.
- In a saucepan, add the soup and milk, stir to combine, heat and stir constantly.
- Add the Bleu cheese, stirring constantly until the cheese has melted and mixed in.
- Pour the soup mixture into the noodle mixture, stir to mix.
- Pour the mixture into the prepared casserole and spread out evenly.
- Mix together the breadcrumbs and melted butter, sprinkle on top of the casserole.
- Bake for 35 minutes.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving if making the pork sausage yourself (it is quite easy) as well as making the condensed soup. Both are money savers for you.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Chicken Soup.
Variant: 1. Replace the Bleu cheese with 1 cup of Cheddar cheese.
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