Sausage and Noodle Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/3/22
Sausage and noodle casserole

 The Spruce

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
609 Calories
43g Fat
36g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 609
% Daily Value*
Total Fat 43g 55%
Saturated Fat 13g 65%
Cholesterol 92mg 31%
Sodium 1785mg 78%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 20g
Vitamin C 27mg 133%
Calcium 46mg 4%
Iron 3mg 15%
Potassium 747mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sausage and noodle casserole is an excellent choice for an everyday weeknight meal. With no more than 15 minutes prep time, you'll have a satisfying family dinner in less than 45 minutes. It's a tasty one-pot meal to serve with dinner rolls or buttermilk biscuits and steamed vegetables or a salad. 

Ingredients

  • 8 ounces medium egg noodles

  • 1 pound ground sausage

  • 1/2 cup chopped onion

  • 1/4 cup chopped green bell pepper

  • 1 (10.75-ounce) can cream of chicken soup

  • 1/2 cup water

  • 1/4 teaspoon salt, or to taste

  • Freshly ground black pepper, to taste

  • 1/2 to 1 cup store-bought or homemade french fried onions, crumbled

Steps to Make It

  1. Gather the ingredients.

    Ingredients for sausage and noodle casserole
    The Spruce

  2. Heat the oven to 350 F. Lightly butter a shallow 2-quart baking dish or spray it with cooking oil spray.

    Butter baking dish
    The Spruce

  3. Cook the noodles in a saucepan of boiling salted water following the package directions.

    Cook noodles
    The Spruce

  4. Drain in a colander and set aside.

    Drain in a colander
    The Spruce

  5. Crumble the sausage into a large skillet and add the chopped onion and green bell pepper. 

    Mix in skillet
    The Spruce

  6. Place the skillet over medium heat and cook, stirring, until the sausage has browned and vegetables are tender. Drain off excess drippings.

    Meat in skillet
    The Spruce

  7. In a large bowl, combine the sausage mixture with the cream of chicken soup, water, and cooked noodles. Taste and add salt and pepper, as needed.

    Ingredients in bowl
    The Spruce

  8. Spoon the mixture into the prepared baking dish. Sprinkle with crumbled french fried onions.

    Spoon mixture into dish
    The Spruce

  9. Bake in the preheated oven for about 30 minutes, or until hot and bubbly.

    Baked in dish
    The Spruce

  10. Serve and enjoy!

Tips

  • Consider browning large amounts of sausage and other kinds of ground meat ahead of time for meals throughout the week. Season as you like or add seasoning when you use it in a recipe. Freeze browned and well-drained ground meat in meal-size portions for up to 3 months. Be sure to label each container with the name and date.
  • The casserole calls for a topping of crumbled french fried onion rings, but buttered breadcrumbs would work as well. Or skip the crumb topping and scatter about 1 cup of shredded cheddar or cheddar jack cheese on the casserole just before it comes out of the oven.
  • Use your favorite brand of sausage in the casserole. Sweet or hot Italian sausage or chorizo would be delicious in the dish or use a country style breakfast sausage or a turkey sausage blend. 
  • To add some color to the dish (along with nutrients) add 1 to 1 1/2 cups of lightly steamed frozen peas, mixed vegetables, or peas and carrots. Or add some freshly chopped parsley to the dish.
  • While condensed soup is a convenience, you might prefer to make your sauce from scratch. The canned soup and water may be replaced with 2 cups of a basic white sauce. 
  • Or add milk or half-and-half to the condensed soup for a richer sauce.
  • The recipe calls for cream of chicken soup, but cream of celery or cream of mushroom may be used if you prefer, or if that's what you have on hand.