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. This is 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.
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.
How to make it
The process is pretty straightforward, as well. You’ll cook a package of egg noodles, and start browning the sausage in a separate pan. The sauce comes together in the same pan you used for the sausage, then 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 the perfect amount of time to clean up kitchen, make a quick side dish, and pour a glass of wine. 🙂
Tips and tricks for the best sausage noodle casserole
- Cook the egg noodles in well-salted water and just to al dente. They will absorb more moisture as the casserole bakes, so undercooking them 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 percent.
- Prepare the sauce in an oven-safe skillet. You don’t want to have to transfer the casserole into a separate pan for the final step. 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 a bit of 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.
What to serve with it
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 of spinach or leafy greens.
If you try this Sausage Noodle Casserole, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Sausage Noodle Casserole
- 12 ounces egg noodles we prefer extra wide
- 1 (16 ounce) package pork sausage such as Jimmy Dean
- 1/2 medium yellow onion chopped
- 1 cup mushrooms finely chopped
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 1 cup milk any kind
- 1 and 1/2 cups chicken broth
- 1/2 teaspoon table salt
- 8-10 cranks freshly-ground black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded cheddar cheese
- 2/3 cup breadcrumbs
- Preheat oven to 350 degrees F.
- Bring a large pot of salted water to a boil and cook egg noodles just shy of al dente, according to package directions. Drain and set aside.
- 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 a bit off.
- 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. 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.
- 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.
- Transfer skillet to the oven and bake for 20 minutes. Remove from the oven, serve, and enjoy!
- This makes a large casserole. 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 extras always seem to disappear!