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valkryorMaking something for dinner that is part one recipe and part another. I'm calling it Sausage Noodle Casserole. Yes, that's a riff on the classic Tuna Noodle, but also takes some cues from another recipe I make occasionally, called Witches' Brew (that's not an exact recipe, but it's close enough to the one I use).
I'm recording it here in case I need to find it again or someone else needs a filling meal that uses mostly cupboard stables.
Ingredients: 500g sausage of choice, casings removed (beef would be nice, too!)
750g elbow macaroni (it was the entire package, which makes my life so much easier)
two onions, chopped
one bell pepper - I have orange on hand, so that's what I used
1 to 1 1/2c frozen peas
1 to 1 1/2c frozen corn
1 to 1 1/2c frozen green beans
1 796mL tin diced tomatoes
1 284mL tin condensed tomato soup
1 to 2c shredded cheese
garlic powder to taste
soy sauce (optional)
salt, pepper to taste
pinch sugar (optional)
buttered bread crumbs to top (I flavoured mine with oregano and more garlic powder)
Okay. First off, this makes A LOT. A lot more than the 9x13 I was planning on putting it in. I needed to put about a third of it into a 7x11 and had plenty of breadcrumbs for both. Next time, 500g of pasta should be plenty. I didn't really measure the spices, nor the veg. Mostly I just put in what I thought was 'sufficient'. Which is why I made so much.
I'm currently baking it in a 375 degree F oven for about 35 minutes, then letting it rest for 10. I also never cook my pasta until it's done, as once it goes in the oven for a while, it gets overdone and I'm not a fan (your mileage, etc). I'm also thinking that next time, I find a way to melt the cheese into a sauce or at the very least, not be surprised when it does that weird coating/lumping thing when you just dump it in and stir. Or use something that won't do that like a processed American cheese.
I'll try to remember to update this post (or add a comment) about what it actually tasted like.
I'm recording it here in case I need to find it again or someone else needs a filling meal that uses mostly cupboard stables.
Ingredients:
Okay. First off, this makes A LOT. A lot more than the 9x13 I was planning on putting it in. I needed to put about a third of it into a 7x11 and had plenty of breadcrumbs for both. Next time, 500g of pasta should be plenty. I didn't really measure the spices, nor the veg. Mostly I just put in what I thought was 'sufficient'. Which is why I made so much.
I'm currently baking it in a 375 degree F oven for about 35 minutes, then letting it rest for 10. I also never cook my pasta until it's done, as once it goes in the oven for a while, it gets overdone and I'm not a fan (your mileage, etc). I'm also thinking that next time, I find a way to melt the cheese into a sauce or at the very least, not be surprised when it does that weird coating/lumping thing when you just dump it in and stir. Or use something that won't do that like a processed American cheese.
I'll try to remember to update this post (or add a comment) about what it actually tasted like.
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Date: 2022-11-17 01:19 pm (UTC)