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Italian Casserole Recipe

Italian Casserole Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 25 min. YIELD:16-20 servings

Ingredients

  • 1-1/2 pounds Johnsonville® Mild Ground 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

  • 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.

Nutritional 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.