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
- 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
- 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 through. Yield: 16-20 servings.
Originally published as Italian Casserole in Taste of Home April/May 1998, p33
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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