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–+ servings

Sausage with Parsley Noodles

Adapted from a recipe in the Casserole Cook Book, page 59.
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 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

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.