Sausage with Parsley 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.
Ingredients
- 500 grams bulk pork sausage, (1 lb), Shortcut
- ⅔ cup onion, diced
- 2 cans condensed tomato soup, (10½ oz / 298 g), Shortcut
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- dash black pepper
- 170 grams dry wide egg noodles, (6 oz)
- 1 tablespoon fresh parsley, chopped
Instructions
- Brown sausage in a large non stick pan just until no pink is visible, drain excess fat.
- Add remaining ingredients except the noodles and parsley, stir together. Simmer for 30 minutes.
- Cook the noodles in a pot of boiling salted water until tender. Drain, butter, and sprinkle with parsley, toss to mix.
- Serve sausage sauce beside buttered noodles, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Tomato Soup, Bulk Pork Sausage.
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