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Salami Noodle Casserole

 Salami Noodle Casserole
If you like salami, you'll love this rich and creamy bake from Diana Duda. "I usually make several of them at the same time- one to eat right away and two or three to freeze for later," she pens from Glenwood, Illinois.
6-8 ServingsPrep: 20 min. Bake: 20 min.


  • 6-1/2 cups uncooked egg noodles
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3/4 cup milk
  • 8 ounces hard salami, cubed
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded provolone cheese
  • 2 tablespoons dry bread crumbs


  • Cook noodles according to package directions. Meanwhile,in a large
  • skillet, saute green pepper and onion in butter until tender. Remove
  • from the heat; whisk in soup, sour cream and milk until blended.
  • Drain noodles. Add the noodles, salami and cheeses to the soup
  • mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle
  • with bread crumbs. Bake, uncovered, at 350° for 20-22 minutes or
  • until top is lightly browned. Yield: 6-8 servings.