Sausage Noodle Casserole Recipe

4.5 3 6
Sausage Noodle Casserole Recipe
Sausage Noodle Casserole Recipe photo by Taste of Home
Publisher Photo

Sausage Noodle Casserole Recipe

Read Reviews
4.5 3 6
Publisher Photo
The sausage makes this casserole meaty and hearty, and the blue cheese adds a special flavor. It's easy to prepare, plus it only needs to bake for about 30 minutes.—Julia Livingston, Frostproof, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 package (16 ounces) egg noodles
  • 2 pounds bulk pork sausage
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup crumbled blue cheese
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup finely chopped green pepper
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Directions

Cook noodles according to package directions; drain. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a Dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in the noodles, sausage, mushrooms, pimientos and green pepper.
Transfer to two greased 3-qt. baking dishes. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Yield: 2 casseroles (8 servings each).
Originally published as Sausage Noodle Casserole in Casserole Cookbook 2001, p158

  • 1 package (16 ounces) egg noodles
  • 2 pounds bulk pork sausage
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup crumbled blue cheese
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup finely chopped green pepper
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted
  1. Cook noodles according to package directions; drain. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  2. In a Dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in the noodles, sausage, mushrooms, pimientos and green pepper.
  3. Transfer to two greased 3-qt. baking dishes. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Yield: 2 casseroles (8 servings each).
Originally published as Sausage Noodle Casserole in Casserole Cookbook 2001, p158

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Reviews forSausage Noodle Casserole

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MY REVIEW
Docious User ID: 8590117 236207
Reviewed Nov. 2, 2015

"My husband and I both lilked this dish. It was easy to put together and the bread crumb topping gave it that little bit of crunch. I will definately be making this again."

MY REVIEW
AKB62 User ID: 5577602 42094
Reviewed Oct. 5, 2014

"I used Italian hot sausage and a whole green pepper, chopped. I cooked the green pepper with the sausage toward the end of the cooking time. I did not include mushrooms or pimientos. I used shredded Monterey Jack with jalapeño peppers instead of blue cheese and doubled the amount. It had some kick and we loved it!"

MY REVIEW
cobysmom User ID: 3634107 84677
Reviewed Oct. 14, 2010

"we all liked this one but i did skip the blue cheese as im not a fan we added corn to it as well. will def make this a reg meal in our menu"

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