Sausage-top Casserole

Sausage-top Casserole

Adapted from a recipe in the Casserole Cook Book, page 134.
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.
Prep Time 20 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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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