If you’re looking for a super creamy, super easy meal to make that will feed several people, you’ve come to the right place. Behold, the Sausage Casserole.
If you’re like me, you’re always trying to come up with quick and easy meals you can use on those nights that you just don’t want to spend a whole lot of time in the kitchen. This is one of those meals.
I’ve tried I don’t know how many Sausage Casserole recipes in search of the one that could be my “go to” recipe, but they all came up short in the creamy department. So, I did what cooks have been doing for centuries: I made my own.
It all starts with a sausage you like. You can use hot or mild, whichever you choose. I used this Tennessee Pride this time because the hot has a little more flavor to me, and it was on sale, so it was a win-win. Put the whole roll in a skillet and fry it up in crumbles like you would ground beef. While that is cooking, cook about 5-6 ounces of egg noodles according to package directions.
Drain the grease from the sausage and the water from the noodles, and transfer both to a casserole dish. Mix in one can of Cream of Mushroom soup, one can of Cheddar Cheese soup, one can of Evaporated Milk, and 1/3 to 1/2 cup of regular whole milk, just until it’s creamy enough for your liking.
Once all that is mixed up, add roughly 6 ounces of shredded cheddar cheese to the top. Then crumble up about a half of a sleeve of crackers and spread on top of the shredded cheese. Add about 2 ounces of shredded cheddar to the very top and bake in a 400-degree oven until the sides are bubbly, 20-25 minutes.
What comes out of the oven is this amazingly creamy goodness that will either feed several people at once, or will make great leftovers the next night. If Sausage isn’t your thing, try this instead: Our Favorite Goulash Recipe.
What about you? How does this recipe compare to your favorite one for Sausage Casserole?
Sausage Casserole
Equipment
- 1 Skillet
- 1 saucepan
- 1 Can Opener
- 1 knife, spatula, and spoon
- 1 casserole dish
Ingredients
- 1 pound Breakfast Sausage any brand, hot or mild
- 5-6 ounces Egg noodles
- 1 can Cream of Mushroom Soup
- 1 can Cheddar Cheese Soup
- 1 12 oz can Evaporated Milk
- 1/3 cup Whole Milk
- 8 ounces Shredded Cheddar Cheese any brand, divided
- 1/2 sleeve Crackers crumbled
Instructions
- Cook Sausage to crumbles and drain.
- Cook 5-6 ounces of egg noodles according to package directions and drain.
- Combine crumbled sausage and noodles in a casserole dish and add the Cheddar Cheese soup, the Cream of Mushroom soup, the Evaporated milk, and the whole milk. Mix well.
- Sprinkle 6 ounces of shredded cheddar on top of the sausage and soup mixture.
- Crumble 1/2 sleeve of crackers and spread on top of the shredded cheese.
- Add the remaining 2 ounces of shredded cheese to the top and bake in a pre-heated 400-degree oven until sides are bubbly 20-25 minutes.