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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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 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:
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).
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