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Sausage Noodle Casserole


  • 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 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.

Nutrition Facts

1 cup: 401 calories, 26g fat (11g saturated fat), 75mg cholesterol, 828mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 14g protein.


Average Rating: 4.666666
  • Docious
    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.

  • AKB62
    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!

  • cobysmom
    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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