Gourmet Sausage & Noodles

Adapted from a recipe in the Casserole Cook Book, page 11.

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.

Print Recipe

Prep Time 30

Cook Time 35

Course Main Dish

Cuisine American

Servings servings

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.