Grandma Earhart's Pepper Pot Casserole recipe
All Recipes Meat and Poultry Recipes Pork Sausage
Ingredients
- 1 tablespoon vegetable oil 2 tablespoons butter 1 onion, chopped ½ cup sliced celery ½ green bell pepper, chopped 1 pound bulk pork sausage 1 (28 ounce) can whole peeled tomatoes, chopped ½ teaspoon garlic powder 1 teaspoon dried basil ½ teaspoon dried sage 1 tablespoon Worcestershire sauce 1 (8 ounce) package egg noodles 1 cup grated Cheddar cheese
Nutrition Info
- 510.3 caloriescarbohydrate: 37.7 gcholesterol: 104.6 mgfat: 30.5 gfiber: 3.6 gprotein: 21.9 gsaturatedFat: 12.9 gservingSize: -sodium: 1051.7 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Grandma Earhart's Pepper Pot Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Heat the vegetable oil with butter in a large skillet over medium heat, and cook the onion, celery, and green pepper until the vegetables are tender, stirring occasionally, about 8 minutes. Mix in the pork sausage, and cook until the meat is browned, breaking it up into crumbles as it cooks, about 8 more minutes. Drain off excess grease. Stir in the tomatoes, garlic powder, basil, sage, and Worcestershire sauce, mixing until well combined.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Mix the noodles gently into the pork mixture, and place into a 9x12-inch baking dish. Sprinkle the top with Cheddar cheese.
Bake in the preheated oven until the cheese is bubbling and browned, 30 to 40 minutes.