Ingredients moms sausage and mushroom casserole
casserole
16 oz of a good quality egg noodle fresh is best
1 lb ground Italian sauage
26 oz can of cream of mushroom soup
8 oz of button mushrooms cleaned sliced with stems removed
1 small red onion diced
2 red bell peppers seeds removed and diced
13 oz of fat free half and half use soup can and fill halfway
13 oz water same to use soup can and measure halfway
1 tsp salt
1 tsp smoked paprika
6 oz package of french style fried onion rings
how to make moms sausage and mushroom casserole
Preheat oven to 350°F.
In a large pot, boil water to cook egg noodles. Follow package directions for time. Also salt your water with 2 teaspoons salt.
While noodles are cooking, in another large skillet pan, cook sausage on medium heat until no pink color shows in meat. This takes about five minutes.
Once meat is cooked add in onions, peppers and mushrooms. Mix, then cover and cook for another 4 minutes.
Meantime, in a 3 quart casserole dish add soup, half and half, water, salt and paprika. Mix until incorporated.
As soon as noodles are done, drain and add to soup mixture.
Add in meat and vegetables and mix everything well.
Top with fried onion rings and bake uncovered for 25-30 minutes until bubbly.
Recipe is combined from taylor68too and her mom!
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