Sometimes you run across a draft post that you forgot to publish. This is one of those times. From 2009…
This recipe is courtesy of my very good friend, Laura, and is a great mid-week dinner casserole.
Years ago, supper get-togethers were a big thing for us. On Tuesday nights or possibly Thursday nights, Laura and I would make supper together and after eating, we’d play Trivial Pursuit. Those were the days before kids and rushed evenings of homework and laundry, laundry, laundry!
When we tried to choose our menu for the evening, Sausage Casserole was always among our choices. Sausage Casserole or Pizza Potatoes. Decisions, decisions.
If we had a little extra money, we’d go big-time and have homemade Enchiladas with a side of Mexican Rice and Rotel Cheese dip, which we would pour over everything!
I don’t get to eat like that very often. I try to make healthier meals nowdays.
Those were the days before internet…or even cell phones! It was just us friends sitting around, having a good meal and a good time together playing board games and visiting. Sometimes I long for those quiet, easy in some ways – harder in other, days.
So, I go to my old recipe box and pull out one of these vintage recipes and the first taste takes me back.
This version is made with Dreamfields Penne Rigate pasta. It was delicious! Add a salad and crusty bread if you like and you have a meal.
1 lb mild sausage
1 bag egg noodles, cooked and drained (I used Dreamfields pasta instead)
12 oz cream of mushroom soup (homemade recipe – see below)
2 cups mozzerella cheese
Cook sausage and drain. Mix noodles with soup. Pour in 2 qt casserole. Top with mozzerella cheese. Bake for 40 minutes at 375º.
COOK’S NOTE: Now that I’m trying to avoid wheat, I’m thinking this might be good with layered zucchini sliced real thin instead of the pasta. Maybe with a sprinkle of Parmesan. Yeah, why not! add a little more cheese! 🙂
On Linda Sue’s site, there’s a great recipe for Homemade Cream of Mushroom Soup.
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