Italian Casserole Recipe
Italian Casserole Recipe photo by Taste of Home
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Italian Casserole Recipe

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I come from a huge family, and it seems there is always a potluck occasion. No matter what time of year, this hearty, crowd-pleasing Italian casserole is always a hit. It's easy to make and serve. —Rita Goshaw, South Milwaukee, Wisconsin
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 16-20 servings


  • 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

Nutritional Facts

1 each: 273 calories, 13g fat (6g saturated fat), 64mg cholesterol, 542mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 16g protein.


  1. 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.
  2. 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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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KookieB User ID: 8859340 264314
Reviewed Apr. 4, 2017

"I've been making a similar dish for years. We prefer to nix the cheddar cheese in favor of parmesan/provolone and corn? Nah. Zucchini rocks this one."

jennischaaf User ID: 1900350 223559
Reviewed Mar. 25, 2015

"This recipe was given the thumbs up by all members of my family! However, the little ones complained that it was "spicy" so I would reduce the pepper next time."

deedeeneric User ID: 4805759 23273
Reviewed Oct. 26, 2010

"Made it for my son's birthday party, it was a crowd pleaser! :)"

erospert User ID: 1047861 27800
Reviewed Jun. 5, 2010

"I've been making this wonderful casserole since the recipe was first published in Taste of Home. It's a good comfort food that my family requests often. It's easy to assemble so I can quickly put it together on busy week nights."

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