Old-Fashioned Sausage and Noodle Casserole

A Simple Comfort Food Recipe With Sausage, Garden Vegetables and Cheese.

This sausage and egg noodle casserole is a quick and easy meal that takes little time to prepare but delivers plenty of homemade flavor. Ground sausage is cooked with onions, bell peppers, and garlic, then combined with tender egg noodles, creamy evaporated milk, and plenty of cheddar cheese.

This is one of those comforting recipes that reminds me of home. My mother would often make it using onions and bell peppers from her garden. When she had the time, she would even make the egg noodles from scratch, making an already delicious meal feel extra special.

Today, packaged egg noodles make this casserole especially easy to put together. It is a simple, filling meal that is perfect for a busy weeknight or whenever you want something warm and comforting without spending hours in the kitchen.

Ingredients: 

1 pound ground hot pork sausage (Or your favorite sausage)
1 onion, chopped
1 bell pepper, chopped
2 to 3 garlic cloves, minced
4 ounces wide egg noodles
1 c. evaporated milk or heavy whipping cream
2 c. shredded (or grated) cheddar cheese

Directions:

Preheat the oven. Heat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish with olive oil.

Cook the noodles. Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to the package directions until just tender. Drain well and set aside.

Cook the sausage and vegetables. In a large skillet over medium heat, cook the sausage, chopped onion, bell pepper, and garlic. Cook until the sausage is fully cooked and the vegetables are tender, stirring occasionally. Drain off any excess grease.

Combine the ingredients. Stir in the evaporated milk, half of the shredded cheddar cheese, and the cooked egg noodles. Mix until everything is well combined.

Prepare the casserole. Pour the mixture evenly into the prepared baking dish.

Add the cheese. Sprinkle the remaining shredded cheddar cheese evenly over the top.

Bake. Bake uncovered for about 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.

Serve. Let the casserole cool for a few minutes, then serve warm and enjoy!

Tips for Best Success:

• Don't overcook the noodles. Cook them just until tender since they will continue cooking in the oven.
• Drain the sausage well. Removing excess grease keeps the casserole from becoming oily.
• Use freshly shredded cheese if possible. It melts nicely and gives the casserole a creamy, cheesy topping.
• Adjust the sausage to your taste. Hot pork sausage gives the casserole some heat, but mild sausage works just as well.
• Don't skip the vegetables. The onions, bell peppers, and garlic add flavor and make this simple casserole taste more homemade.
• Let it rest briefly before serving. A few minutes of resting makes it easier to scoop and serve.

Variations and Substitutions:

• Use mild sausage: Substitute mild pork sausage if you prefer less heat.
• Try another sausage: Italian sausage, breakfast sausage, smoked sausage, or another favorite sausage can be used.
• Add more vegetables: Mushrooms, zucchini, spinach, or diced tomatoes can be added for extra vegetables.
• Change the cheese: Monterey Jack, Colby, mozzarella, or a cheddar blend can be substituted for some or all of the cheddar.
• Use cream instead: Heavy whipping cream can be used in place of evaporated milk for an even richer casserole.
• Make homemade noodles: If you enjoy making pasta from scratch, homemade egg noodles would make this casserole extra special—just as my mother sometimes made it.

Serving Suggestions:

This casserole is hearty enough to serve as a complete meal, but it also goes well with simple sides.

Serve it with:

• A tossed green salad
• Steamed green beans
• Roasted or steamed vegetables
• Corn
• Peas
• Dinner rolls or homemade bread
• A simple cucumber salad

For a comforting family meal, serve the casserole with a vegetable and a piece of warm homemade bread.

How to Store:

• Refrigerate:  Store leftover sausage and egg noodle casserole in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 to 4 days.
• Reheating:  To reheat, warm individual portions in the microwave or reheat larger portions in a 350°F oven until heated through. If the casserole seems dry after refrigeration, adding a small splash of milk before reheating can help.
• Freezer:  You can also freeze the casserole. For best results, freeze it in an airtight, freezer-safe container and use within about 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use a different kind of sausage?
Yes. Hot pork sausage can easily be replaced with mild pork sausage, Italian sausage, breakfast sausage, or another sausage you enjoy.

Can I use heavy whipping cream instead of evaporated milk?
Yes. Heavy whipping cream will give the casserole a richer, creamier texture.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you are ready to bake. If it is very cold from the refrigerator, it may need a little additional baking time.

Can I add other vegetables?
Absolutely. Mushrooms, zucchini, spinach, peas, or diced tomatoes would all work well.

Can I use homemade egg noodles?
Yes. Homemade egg noodles would be delicious in this casserole. If using very fresh homemade noodles, watch the cooking time carefully so they don't become overcooked.

Can I make this casserole less spicy?
Yes. Use mild sausage instead of hot sausage. You can also choose a sausage with whatever level of seasoning and heat your family prefers.

Can I freeze sausage and egg noodle casserole?
Yes. Cool the casserole completely, place it in a freezer-safe container, cover it well, and freeze for up to 2 to 3 months for best quality.