If you are like most of us busy humans, you can appreciate a good casserole recipe. Well, let me tell ya, I’ve been making this Pork and Noodle Casserole recipe ever since my children were little. They are all adults now and in their 30s. Now I am making this casserole for my grandchildren and interestingly enough, they also give this recipe their stamp of approval! Oh, and, I also need to tell you that it’s easy to make a gluten-free version.
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This Pork and Noodle Casserole consists of seasoned pork sausage, red or orange bell pepper, onion, and mushrooms, all combined with cream of mushroom soup and noodles (I like to use egg noodles).
**Note: for a GF version be sure to use gluten-free sausage, (I use Jimmy Dean all-natural regular pork sausage), gluten-free egg noodles, and gluten-free cream of mushroom soup. You also have the option of making homemade GF cream of mushroom soup.
First, cook the noodles according to the packaging directions; drain and set aside. In a skillet fry the sausage until it’s done; drain off the excess grease. Add peppers, onion, and mushrooms to the skillet and cook until tender. Add sausage mixture to the cooked noodles and stir in cream of mushroom soup. Pour the mixture into a lightly greased 1.5 to a 2-quart casserole dish.
Next, melt 1 tablespoon of butter. Add panko crumbs or buttered cracker crumbs to the butter; stir well. **Note: for a GF version be sure to use gluten-free panko crumbs or gluten-free cracker crumbs.
Sprinkle buttered crumbs and parsley flakes evenly over top of the casserole.
Finally, bake the Pork and Noodle Casserole in a preheated 350 degrees F oven for 40 – 45 minutes or until golden brown. Serve immediately.
To make a complete meal, I like to serve a side salad and ice tea along with Pork and Noodle Casserole.
Be sure to check out how to make Tasty Homemade Peach Tea!
A few salads that pair well are:
- Go Green Salad
- Make-Ahead Healthy Travel Salad
- Autumn Harvest Salad with Hot Bacon Dressing
- Strawberry Spinach Salad
This Pork and Noodle Casserole will easily serve 6 to 8, depending on the serving size. It also makes great leftovers! Simply refrigerate until ready to use, reheat, and Voila! Dinner is served!
If you love a good casserole recipe, then you're sure to love this Pork and Noodle Casserole. It's easy to make gluten-free too!
- 6-ounces egg noodles, cooked until tender
- 1 pound seasoned pork sausage (GF Option: use a gluten-free brand)
- 1/2 cup red or orange bell pepper, diced
- 1/2 cup onion, minced
- 3/4 cup mushrooms, sliced
- 1 (10.5-ounce) can cream of mushroom soup (GF Option: use a gluten-free brand)
- 1 Tablespoon butter, melted
- 1 cup panko crumbs or buttered cracker crumbs (GF Option: use a gluten-free brand)
- 2 Tablespoons parsley flakes
- Cook noodles according to packaging; drain and set aside.
- In a skillet fry sausage until done; drain off excess grease. Add red pepper, onion, and mushrooms; cook until tender. Add sausage mixture to noodles and stir in cream of mushroom soup.
- Melt butter. Add panko crumbs or crush crackers; stir well. Sprinkle buttered crumbs and parsley flakes evenly over top of the casserole. Spoon mixture into a lightly greased 1.5 to 2-quart baking dish.
- Bake in a preheated 350 degrees F oven for 40 - 45 minutes or until golden brown. Serve immediately.
- Refrigerate leftovers in an airtight container.
If you aren't a fan of mushrooms you can omit them and use cream of chicken soup in place of cream of mushroom soup.
Feel free to add pimentos, some green peppers, or a touch of garlic if you’d like. You can also use cream of chicken soup in place of cream of mushroom soup.
I hope your family enjoys this recipe as much as mine!
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