Reunion Sausage Casserole
Reunion Sausage Casserole is exactly the type of hearty comfort food you’d want to take to a special occasion. It’s so easy, cheesy, and delicious too!
Why “Reunion” Sausage Casserole?
My friend Jessi made this for her class reunion a few years ago, and I was lucky enough to sample it at her house shortly after. Divine. Extracted the recipe immediately. Pine for it daily.
When you are baking this, your entire house will smell like pizza. I think it must be the combination of the sausage, the onions, and the peppers, but it really is mouth-watering.
If you are craving a delicious plate of cold-weather, heartland food, you’re going to love this sausage casserole.
I have actually adapted the recipe slightly to yield more casserole. That’s how much I love it. In the original recipe, it was only 8 ounces of egg noodles and a half-pound of sausage. As my son would say: “That’s not RIGHT!” Let’s use the entire pound of sausage and the whole bag of noodles. Waste not. Have more casserole.
Although my husband isn’t a fan of green bell peppers, he loves them in this dish. If you have an anti-pepper partner, cut the pieces small and see if they will overlook the offense, too.
And let’s talk about the green olives! I love how Midwestern casseroles have green olives. This isn’t a single incident here, in Reunion Sausage Casserole. You find it all the time. I prefer not to chop the olives because the aforementioned-husband obviously doesn’t like THOSE either… and by leaving them whole, they are easy to navigate and pick out (and transfer to my plate). But they add the perfectly salty, briny touch to this casserole.
And of course, everything is held together with some tomato sauce and paste, per your traditional “goulash.” Mix cheese inside and out for an ooey, gooey cheesiness in every bite!
By the way: Assemble this one ahead and bake it when you’re ready!
Reunion Sausage Casserole
- 1 (12 ounce) package egg noodles uncooked
- 1 pound ground beef
- 1 pound ground pork sausage
- 1 cup onion chopped
- 2 cups cheddar cheese shredded, divided
- 1 medium green pepper stemmed, seeded, and diced
- 1 (14.5 ounce) can corn drained
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1/3 cup pimento-stuffed green olives
- 1 clove garlic minced
- ½ teaspoon salt
- Preheat oven to 350°F. Coat a 9-inch x 13-inch baking dish with nonstick spray.
- Bring 4 quarts water and 1 teaspoon salt to a boil in a large stock pot. Add egg noodles and cook according to package instructions, about 6 to 8 minutes. Drain well and set aside.
- Meanwhile, in a large saucepan or Dutch oven over medium-high heat, cook beef, sausage, and onion until the meat is browned, about 5 to 7 minutes, breaking up any clumps with a wooden spoon. Drain well and return to the pot.
- Stir in 1 cup cheese, bell pepper, corn, tomato sauce, tomato paste, olives, garlic, salt, and noodles. Pour into prepared baking dish and sprinkle with remaining 1 cup cheese.
- Cover with foil and bake for 35 minutes. Remove foil, return to the oven, and bake an additional 10 minutes, or until cheese is light golden brown and bubbly. Let stand 5 minutes before serving.
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