Italian Casserole Recipe

4.5 10 14
Italian Casserole Recipe
Italian Casserole Recipe photo by Taste of Home
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Italian Casserole Recipe

Read Reviews
4.5 10 14
Publisher Photo
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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.

Ingredients

  • 1-1/2 pounds Johnsonville® Ground Mild 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

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.
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

Nutritional Facts

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

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  • 1-1/2 pounds Johnsonville® Ground Mild 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
  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

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Reviews forItalian Casserole

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MY REVIEW
Grandmaj2u User ID: 189795 285803
Reviewed Mar. 29, 2018

"It's just ok in my opinion, as well as the opinion of those who tasted it. I am NOT Italian,so maybe that is why I do not see this as "an Italian recipe" UNLESS it's meant as a large family, like Italians often have....but still more of an average, general, pot luck .As for me I would make so many changes that it would not be even rating the same recipe...As is, not a fan and not sure why it won..BUT , like many pot luck casserols, it is versatile. So take the general concept, and play with it, rather than toss the recipe.Phone is not showing star well. So my rating is 3 stars at best, as written"

MY REVIEW
Juanecita User ID: 8444009 285722
Reviewed Mar. 27, 2018

"I understand the American style of cooking,but,please do not call the casserole Italian .There is never so much tomato paste in any casserole...how can you mix black olives,green pepper andCHEDDA R and still call it Italian? Per favore trova un altro nome per questo "casserole". There are so many ideas in Italian cookbooks and websites from all the tv cooking shows."

MY REVIEW
D User ID: 9433156 285718
Reviewed Mar. 27, 2018

"I think it's so funny: people say, This was great I changed just a few things....different meat, different sauce, different form of olives, no corn, and different spices! :)"

MY REVIEW
kdtay User ID: 6542343 285710
Reviewed Mar. 27, 2018

"This is an old family favorite but we called it "Tagliarini". There were just a couple of changes to our recipe. We used one can tomato soup and one cream of mushroom (or just 2 cans of the tomato) in place of the paste and sauce. We also used a 15oz can of drained, whole pitted ripe olives for the sliced. Oh, and ground beef rather than sausage with a sprinkle of chili powder. The corn would pack itself inside the olives and we loved that part. Had this at many of family get togethers as def enough for a crowd! Brings back such fond memories. This is still a fave today."

MY REVIEW
auntynanasandy User ID: 4847743 285691
Reviewed Mar. 27, 2018

"Not fond of corn in this one. Don't see why you call it Italian . Ingredients could also be taken as a Mexican casserole. I think it's an ok recipe but would not call it It an italian casserole."

MY REVIEW
Medic 716 User ID: 4089259 271760
Reviewed Aug. 14, 2017

"easy enough to make and had good flavor, and a great comfort food.."

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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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