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Roasted Red Pepper Sausage Skillet

 Roasted Red Pepper Sausage Skillet
On nights when I make this, my two teenagers make sure they're home. Eat it on its own, or pair it with breadsticks, a green salad and apple slices. —Janet Teas, Zanesville, Ohio
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 cups uncooked egg noodles
  • 1/2 pound bulk Italian sausage
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup chopped fresh mushrooms
  • 2 jars (7-1/2 ounces each) roasted sweet red peppers, drained and coarsely chopped
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 3 ounces cream cheese, cubed
  • 1/3 cup 2% milk
  • 1/2 cup shredded smoked provolone cheese

Directions

  • Cook noodles according to package directions; drain. Meanwhile, in a
  • large skillet, cook sausage, onion, green pepper and mushrooms over
  • medium heat until sausage is no longer pink and vegetables are
  • tender, breaking up sausage into crumbles; drain.
  • Stir in red peppers, soup, cream cheese and milk; heat through. Stir
  • noodles into sausage mixture; sprinkle with provolone cheese. Let
  • stand, covered, 5 minutes or until cheese is melted. Yield: 5
  • servings.

2 of 2

Roasted Red Pepper Sausage Skillet (continued)

Nutritional Facts: 1-1/3 cups equals 433 calories, 19 g fat (9 g saturated fat), 86 mg cholesterol, 1,118 mg sodium, 44 g carbohydrate, 3 g fiber, 17 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now