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Italian Casserole

Italian Casserole
I come from a huge family, and it seems there is always a potluck occasion. This time of year, graduation parties are the perfect place for me to bring this hearty, crowd-pleasing Italian main dish. It's easy to make and serve. -Rita Goshaw, South Milwaukee, Wisconsin
16-20 ServingsPrep: 40 min. Bake: 25 min.

Ingredients

  • 1-1/2 pounds bulk Italian sausage
  • 1-1/2 pounds ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 1/2 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 2 cans (8-3/4 ounces each) whole kernel corn, drained
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 package (16 ounces) wide noodles, cooked and drained
  • 8 ounces cheddar cheese, cut into strips

Directions

  • In a Dutch oven over medium heat, cook sausage, beef, onion and green
  • pepper until meat is no longer pink; drain. Add the tomato sauce,
  • tomato paste, water and seasonings; bring to a boil. Reduce heat;
  • cover and simmer for 15 minutes. Add corn and olives. Cover and
  • simmer for 5 minutes. Stir in noodles.
  • Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese.
  • Cover and bake at 350° for 25-30 minutes or until heated
© Taste of Home 2013

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Italian Casserole (continued)

Directions (continued)

  • through. Yield: 16-20 servings.
Nutrition Facts: 1 serving (1 each) equals 273 calories, 13 g fat (6 g saturated fat), 64 mg cholesterol, 542 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013