A wonderful blend of unique items that make for a hearty dinner in an hour or less. This recipe makes two 8 serving casseroles so it usually makes one for dinner tonight and one for the freezer or one for a friend! I believe this recipe is from A Taste of Home.

Ingredients

16 serv.

(16 ounce) package egg noodles↗1 package
lbs bulk pork sausage↗2 lbs
(10 3/4 ounce) cans condensed cream of chicken soup, undiluted2 cans
cups sour cream↗2 cups
cup crumbled blue cheese1 cup
(4 1/2 ounce) jars sliced mushrooms, drained2 jars
(4 ounce) jar diced pimentos, drained1 jar
cup green pepper, finely chopped↗1⁄4 cup
cup soft breadcrumbs↗1 cup
tablespoons butter, melted↗2 tablespoons

Step-by-step instructions

1
Cook noodles according to package directions; drain.
2
In a large skillet, cook sausage over medium heat until no longer pink; drain.
3
In a dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in noodles, sausage, mushrooms, pimientos and green pepper.
4
Transfer to two greased 3 quart baking dishes.
5
Toss bread crumbs and butter; sprinkle over top.
6
Bake uncovered at 350 degrees for 30-35 minutes or until edges are bubbly.

Source: food.com

Original recipe ↗

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