Breakfast Sausage Noodle Casserole
A hearty Mexican breakfast sausage casserole. Easy and cheesy. Everything you'd expect in a casserole dish like this, a one pot meal that's great for a hearty breakfast to feed a crowd.
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 6
Calories 382 kcal
8 ounces egg noodles cooked according to package directions 1/2 pound breakfast sausage browned 1 small onion chopped 1/2 orange or red bell pepper rough chopped 2 medium tomatoes chopped, or one 14.5 ounce can chopped tomatoes 4 roasted and peeled Hatch green chile rough chopped, or two 4-ounce cans of chopped green chile peppers 2 eggs lightly beaten 1/2 can cream of mushroom soup 3/4 cup milk 2 tablespoons reserved pasta water 1 teaspoon red chili powder I used medium heat Chamayo 1 cup Mexican blend shredded cheese salsa and chopped avocado for topping Cook pasta according to package directions in an oven proof casserole. Drain the pasta.
While pasta is cooking, saute sausage, onion, and bell pepper in a skillet. Drain sausage mixture.
Return drained pasta and sausage mix to the Dutch oven. Top with remaining ingredients and stir well. Sprinkle top with a little more grated cheese.
Bake in preheated 350 degree oven for 20-30 minutes or until cheese is melted. Serve topped with salsa and chopped avocado.
Calories: 382 kcal | Carbohydrates: 34 g | Protein: 18 g | Fat: 19 g | Saturated Fat: 7 g | Cholesterol: 131 mg | Sodium: 524 mg | Potassium: 367 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 906 IU | Vitamin C: 25 mg | Calcium: 156 mg | Iron: 2 mg