Sausage Noodle Casserole Recipes

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SAUSAGE NOODLE CASSEROLE



Sausage Noodle Casserole image

The sausage makes this casserole meaty and hearty, and the blue cheese adds a special flavor. It's easy to prepare, and only needs to bake for about 30 minutes.-Julia Livingston, Frostproof, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 10

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

Steps:

  • 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 2 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 : Calories 401 calories, Fat 26g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 828mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

SAUSAGE - NOODLE CASSEROLE



Sausage - Noodle Casserole image

This is great to make the night before without the corn chips, cover with plastic wrap, stow in the fridge. The next night top with the chips and bake. I've made it with an incredible varity of ingredients. You can't make many mistakes, it comes out good in almost any circumstances. When I first got the recipe it called for breakfast sausage hence the name.

Provided by Pierre Dance

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb noodles
1 lb sausage (I've used Breakfast, Italian, ground Chuck, diced cooked Ham, diced cooked Chicken, diced cooked Tur)
1/2 green bell pepper, finely chopped
1/2 onion, finely chopped
1 (10 ounce) can cream of mushroom soup (or Cream of something soup)
2 cups whole kernel corn (fresh or frozen)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes, to taste
1 cup sharp cheddar cheese, grated
1/4 cup corn chips, crumbs

Steps:

  • Preheat oven to 350 F.
  • Cook and drain the noodles.
  • Meanwhile, Brown the meat, (not any that is precooked) drain.
  • Drain and wipe the pan.
  • Add oil and heat.
  • Saute the Bell Pepper and Onion 'til the onion is translucent.
  • Mix together all except the corn chips.
  • Pour into a 2 qt. casserole dish
  • At this point you can cover the dish with plastic wrap and put it in the fridge to be baked later.
  • Top evenly with corn chip crumbs.
  • Bake 35- 40 minutes.

SAUSAGE NOODLE CASSEROLE



Sausage Noodle Casserole image

This hearty dish pairs fresh peppers, sausage, and cream of chicken soup for a warm and satisfying supper.nn

Provided by hbs-admin

Time 50m

Yield 4 Servings

Number Of Ingredients 7

8 ounces Mueller'su00ae Wide Egg Noodles
1 pound bulk sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can cream of chicken soup, undiluted
1/2 cup water
1/2 cup French fried onions, crumbled

Steps:

  • 1 Preheat oven to 350u00b0F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
  • 2 Cook noodles according to package directions; drain well and set aside.
  • 3 Crumble sausage into a large skillet, and add chopped onion and green peppers. Cook over medium heat until meat is browned and vegetables are tender. Drain off any excess fat.
  • 4 In a large bowl, combine meat and vegetables with soup, water, and cooked noodles.
  • 5 Spoon noodle mixture into greased baking dish, and sprinkle with crumbled fried onions. Bake at 350u00b0F for approximately 30 minutes or until bubbly and internal temperature reaches 165u00b0F. Serve immediately.

Nutrition Facts :

SAUSAGE PASTA CASSEROLE



Sausage Pasta Casserole image

Provided by Nancy Fuller

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, plus more for the baking dish
Kosher salt
1 pound rigatoni
1 pound sweet Italian sausage, removed from the casings
1 medium onion, sliced
1 medium bulb fennel, trimmed, cored and sliced
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 28-ounce can whole tomatoes, crushed by hand
1/2 cup heavy cream
1/2 cup fresh basil leaves, coarsely chopped
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup grated parmesan cheese (1 ounce)

Steps:

  • Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
  • Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
  • Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

UKRAINIAN SAUSAGE NOODLE CASSEROLE



Ukrainian Sausage Noodle Casserole image

Make the casserole ahead of time except for baking it, leave in fridge and pop in oven 45 minutes before dinner. I threw this together last night and rather liked it so thought I would post it, Freezes well Make it as hot or as mild as you like. I found 2 tablespoons of hot sauce was just right but I moderated it to 2 tsp cause I know only some like it hot! Even with 2 tbsp I didn't find it too hot .Serve with a green salad and a crispy roll

Provided by Bergy

Categories     Meat

Time 1h20m

Yield 3-5 serving(s)

Number Of Ingredients 11

3 -4 cups cooked noodles (your choice)
1 tablespoon vegetable oil
2/3 cup onion, chopped
1 cup mushroom, sliced
1 stalk celery, chopped.
2/3 cup mixed sweet pepper, diced (red, yellow, green)
2 green onions, chopped
2 teaspoons hot sauce (I use Denzil's Molten Lava", or more)
1 can mushroom soup
300 g ukrainian smoked sausage, sliced into 1 inch pieces
1 cup dry fried onion flakes (French's or Vietnamese Hanh Phi fried red onion flakes)

Steps:

  • In a large skillet heat oil over medium heat, saute the onions for 5 minutes, add mushrooms continue sauting for 4 minutes more.
  • Add celery, peppers, green onions, continue to saute for another 3 minutes.
  • Add soup& hot sauce, mix well.
  • Add sausage & Noodles ,remove from heat.
  • Preheat oven to 350F.
  • Lightly grease a 9"x9"x3", Pour in the casserole mix.
  • Cover and bake for 30 minutes, remove cover& sprinkle on the onion flakes.
  • Return to the oven for 15 minutes to brown the flakes and finish cooking.
  • Serve Hot.

PENNE & SAUSAGE CASSEROLES



Penne & Sausage Casseroles image

Cheese, sausage and mushrooms make this casserole a consistent hit. It comes together quickly and feeds a crowd, too. -John Venturino, Concord, California

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 14

1-1/2 pounds uncooked penne pasta
1 pound bulk Italian sausage
1 pound sliced fresh mushrooms
1 large onion, chopped
3 tablespoons olive oil
6 garlic cloves, minced
1 tablespoon dried oregano
1-1/2 cups dry red wine or beef broth, divided
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 cup beef broth
4 cups shredded part-skim mozzarella cheese
4 cups shredded fontina cheese
Minced fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside., In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers., Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.

Nutrition Facts : Calories 460 calories, Fat 21g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 756mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

SAUSAGE CASSEROLE



Sausage Casserole image

Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!

Provided by WILLIAM ROSSBACH

Categories     Breakfast and Brunch     Potatoes

Time 1h45m

Yield 12

Number Of Ingredients 7

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
  • Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 7.9 g, Cholesterol 188.1 mg, Fat 26.3 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 13.3 g, Sodium 754.7 mg, Sugar 1.3 g

MY MOM'S SAUSAGE AND RICE CASSEROLE



My Mom's Sausage and Rice Casserole image

A delicious sausage and rice casserole with almonds, onions, peppers and dry chicken noodle soup mix. Try it! You'll like it!

Provided by Corrie Sasser

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h55m

Yield 6

Number Of Ingredients 8

1 pound fresh, ground pork sausage
1 onion, finely chopped
1 cup chopped celery
1 green bell pepper, chopped
½ cup uncooked long-grain rice
2 ½ cups hot water
1 envelope chicken noodle mix -dry
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 19.7 g, Cholesterol 53.8 mg, Fat 31.9 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 11.2 g, Sodium 619.2 mg, Sugar 2 g

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