Sausage-top Casserole
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. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 170 grams dry medium egg noodles, (6 oz)
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- 1 cup peas, cooked and drained, fresh, canned, or frozen
- 1 cup pimento cheese, grated, this is block cheese, not the spread
- 285 grams cocktail sausage, such as Little Smokies, (10 oz)
- ½ cup dry bread crumbs
- 1 tablespoon butter, melted
Instructions
- Cook the noodles in a pot of boiling salted water until just tender, drain.
- While the noodles are cooking, add the soup, peas, and cheese to a mixing bowl. Mix together.
- Preheat your oven to 200° C (400° F), get out a 1½ quart casserole, and grease with butter or cooking spray.
- When the noodles are drained, add them to the mixing bowl and toss.
- Pour mixture into the prepared casserole.
- Top with sausage. Mix together the bread crumbs and melted butter, sprinkle around the edge of the casserole.
- Bake for 25 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Celery Soup.
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