Grandma Earhart's Pepper Pot Casserole |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My Grandma Earhart was a wonderful cook. There wasn't anything she made that my family and I didn't love. This casserole of hers was one of my favorites. I hope you will try her casserole recipe and will love it as much as I do. Bon appetite! Ingredients:
1 tablespoon vegetable oil |
2 tablespoons butter |
1 onion, chopped |
1/2 cup sliced celery |
1/2 green bell pepper, chopped |
1 pound bulk pork sausage |
1 (28 ounce) can whole peeled tomatoes, chopped |
1/2 teaspoon garlic powder |
1 teaspoon dried basil |
1/2 teaspoon dried sage |
1 tablespoon worcestershire sauce |
1 (8 ounce) package egg noodles |
1 cup grated cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the vegetable oil with butter in a large skillet over medium heat, and cook the onion, celery, and green pepper until the vegetables are tender, stirring occasionally, about 8 minutes. Mix in the pork sausage, and cook until the meat is browned, breaking it up into crumbles as it cooks, about 8 more minutes. Drain off excess grease. Stir in the tomatoes, garlic powder, basil, sage, and Worcestershire sauce, mixing until well combined.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Mix the noodles gently into the pork mixture, and place into a 9x12-inch baking dish. Sprinkle the top with Cheddar cheese.
4. Bake in the preheated oven until the cheese is bubbling and browned, 30 to 40 minutes.
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