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Sausage Stroganoff

 Sausage Stroganoff
The addition of smoked sausage gives a unique and tasty twist to regular stroganoff. It's speedy, too.—Teresa Niesen, Rapid City, South Dakota
6 ServingsPrep/Total Time: 30 min.


  • 1 package (12 ounces) medium egg noodles
  • 1 pound fully cooked Johnsonville® Smoked Sausage, cut into 1/2-inch pieces
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, melted


  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, cook sausage until heated through; drain. Remove with a
  • slotted spoon and keep warm. Combine the soup, sour cream, cheese,
  • seasoned salt and pepper; set aside.
  • Add butter to skillet. Drain noodles and stir into skillet. Add soup
  • mixture and sausage; toss to coat. Heat through.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 622 calories, 37 g fat (17 g saturated fat), 147 mg cholesterol, 1,441 mg sodium, 47 g carbohydrate, 2 g fiber, 22 g protein.

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Sausage Stroganoff (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer