Sausage Noodle Casserole

This cozy sausage noodle casserole has egg noodles, pork sausage, and cheese all wrapped up in a creamy sauce and baked under a crispy breadcrumb topping. It’s classic comfort food the whole family will love.

This dish is pure comfort food, the kind you’ll look forward to on your meal plan all week. Kids, adults, everyone loves it, and it’s a hearty dish that feeds a crowd. Leftovers keep very well, so you can enjoy any extra for lunch the next day.

This recipe is my modern adaptation of a classic dish my mother-in-law made. It has all the same creamy, cheesy flavor and texture, but skips the canned mushroom soup in favor of a simple pan sauce made with real mushrooms and cream.

Craving similar cozy vibes in a quick stovetop meal? This super easy ground beef and noodles recipe is just the ticket.

The ingredients you’ll need for this are pretty straightforward. It’s a lot of pantry staples and just a couple fresh items: mushrooms, a yellow onion, cheddar cheese, and a package of good old fashioned pork sausage, as shown above.

Super Simple Comfort Food

The process is pretty straightforward, as well. You’ll cook a package of egg noodles, and start browning the sausage in a separate pan.

Remove the browned sausage to a paper towel-lined plate, then the sauce comes together in the same pan. Everything gets mixed together and baked for about 20 minutes into thick, creamy, comfort food perfection.

Bonus: I usually find the time it takes this casserole to bake is the perfect window to clean up kitchen, make a quick side dish, and find a nice beverage to sip. 🙂

Tips & Tricks for the Best Sausage Noodle Casserole

• Cook noodles just to al dente in well-salted water. They absorb more moisture as the casserole bakes; undercooking slightly at first ensures they end up tender, not mushy.
• Feel free to play around with the type of cheese. Grate it yourself if you can. Sharp cheddar is our favorite, but use whatever you love or have. Grating cheese yourself helps it melt more smoothly, but pre-shredded will certainly work in this recipe if that’s what you have or you’re really pressed for time.
• Use any type of milk. I usually use whole milk if I happen to have some in the fridge, and otherwise 2%.
• Prepare the sauce in an oven-safe skillet to avoid transferring the casserole into a separate pan to bake. Fewer dishes are always my goal!
• Don’t skip the breadcrumb topping! It adds the perfect crunch to complement all that creamy goodness on the inside.
• Parsley garnish is optional. I like to sprinkle on Italian flat-leaf parsley right after this comes out of the oven for a little pop of color and freshness. You can use fresh or dried, or leave it off if you prefer.

Serving Suggestions

Sausage noodle casserole is very filling and already contains plenty of pasta and protein, so I recommend serving it with a simple vegetable or salad to round out the meal without going overboard. Try steamed green beans, roasted carrots, or a simple salad. Arugula salad is robust and peppery, which holds up well to the rich textures here.

More Baked Pastas You’ll Love

If you’re in the market for cozy comfort food, you’ll also enjoy making baked ravioli, baked rigatoni with meatballs, or my ground turkey pasta bake. All super easy and delicious!

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4.74 from 26 votes

Sausage Noodle Casserole

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Servings: 8

This is cozy and hearty; a classic comfort food the whole family will love!

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Ingredients

• 12 ounces egg noodles we prefer extra wide
• 1 (16 ounce) package pork sausage such as Jimmy Dean
• 1/2 medium yellow onion chopped
• 4 Tablespoons butter
• 1 cup mushrooms any kind, finely chopped
• 1/2 cup all-purpose flour
• 1 cup milk any kind
• 1 and 1/2 cups low-sodium chicken broth
• 1/2 teaspoon table salt
• 8-10 cranks freshly-ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup shredded cheddar cheese
• 2/3 cup breadcrumbs

Instructions

• Preheat oven to 350°F.
• Bring a large pot of water to a boil, add a generous pinch of salt, and cook egg noodles 1 or 2 minutes shy of al dente, according to package directions. Drain and set aside.
  12 ounces egg noodles
• While the noodles cook, add sausage and onion to a large oven-safe skillet set over medium-high heat. Cook for 4-5 minutes, stirring to break the sausage up into crumbles, until the onion is tender and the sausage is browned. Using a large spoon or spatula, transfer the mixture to a paper towel-lined plate and set aside. If a lot of fat remains in the pan, drain or dab a bit off.
  1 (16 ounce) package pork sausage, 1/2 medium yellow onion
• Melt butter in the same skillet, then add the chopped mushrooms and cook for 3 minutes. Stir in the flour and cook for 1 minute more. (It's going to look a bit odd at this stage; don't worry, it will smooth out into a nice sauce in the next step.)
  4 Tablespoons butter, 1 cup mushrooms, 1/2 cup all-purpose flour
• Gradually stir in milk and broth, then season with salt, pepper, and nutmeg. Bring the sauce to a simmer and cook for 3-4 minutes to thicken slightly.
  1 cup milk, 1 and 1/2 cups low-sodium chicken broth, 1/2 teaspoon table salt, 8-10 cranks freshly-ground black pepper, 1/4 teaspoon ground nutmeg
• Return sausage and onion to the pan, followed by the cheese and cooked egg noodles. Stir well and remove pan from the heat. Sprinkle breadcrumbs evenly on top.
  1 cup shredded cheddar cheese, 2/3 cup breadcrumbs
• Transfer skillet to the oven and bake for 20 minutes. Remove from the oven, serve, and enjoy!

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Notes

1. Noodles: Take care to remove them a little before the time suggested on the package directions. They absorb more moisture as the casserole bakes; undercooking by about 1 minute at first ensures they end up tender, not mushy. You can make this with other types of pasta, as well, with no other changes needed.
2. Mushrooms: I most often use standard Baby Bella mushrooms for this, and just give them a rinse and a quick chop into small pieces. (Small enough for my kids not to focus on them!) Shiitake or other varieties work equally well.
3. Cheese: Sharp cheddar is our favorite, but feel free to experiment. Grating cheese yourself helps it melt more smoothly, but pre-shredded will certainly work in this recipe if that’s what you have or you’re really pressed for time.
4. Breadcrumbs: This works equally well with “regular” or the flakier Panko-style breadcrumbs. You can use plain or seasoned, whichever you keep around and like in general.
5. Yield: This makes a large casserole, ~8 servings, give or take depending on who you are feeding. Leftovers keep very well, so it’s great for sharing or eating over several days. Of course you can also halve the recipe; I just find it simpler to use the full packages of egg noodles and sausage. The extra always seems to disappear!

Nutrition Estimate

Calories: 541 kcal, Carbohydrates: 47 g, Protein: 23 g, Fat: 29 g, Saturated Fat: 13 g, Cholesterol: 109 mg, Sodium: 746 mg, Potassium: 424 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 435 IU, Vitamin C: 1 mg, Calcium: 182 mg, Iron: 3 mg

Author: Monica

Course: Main

Cuisine: American

Keyword: sausage noodle casserole