Sausage Noodle Casserole
This is cozy and hearty; a classic comfort food the whole family will love!
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
- 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.
- 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.
- 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.
- 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.
- 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