Dump-and-Bake Sausage Noodle Casserole
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Dump-and-Bake Sausage Noodle Casserole
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The easiest pasta bake comes together in a creamy sauce with smoked sausage, noodles, cheese, French fried onions, and veggies!
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Ingredients
- 1 (10.5 ounce) can condensed cream of celery soup (I prefer the Healthy Request or reduced-sodium varieties here)
- 1 (10.5 ounce) can condensed cream of chicken soup (I prefer the Healthy Request or reduced-sodium varieties here)
- 1 cup milk
- 1 cup water or low-sodium chicken broth
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch of Crushed Red Pepper Flakes (optional)
- 1 (28 ounce) can petite diced tomatoes, well drained
- 13-16 ounces smoked sausage or kielbasa, sliced into rounds
- 12 ounces (about 3 - 3 ½ cups) uncooked penne pasta
- 1 ½ cups crispy fried onions, divided (such as French's brand)
- 1 cup grated Colby Jack or cheddar cheese, divided
- 1 cup frozen peas
- Optional garnish: chopped fresh herbs or sliced green onions
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Instructions
- Preheat oven to 425°F. Spray 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together condensed soups, milk, chicken broth, parsley, oregano, rosemary, thyme, garlic powder, onion powder, salt, pepper, and red pepper flakes. Stir in the diced tomatoes, smoked sausage, uncooked pasta, ½ cup of the fried onions, and ½ cup of the cheese.
- Transfer the pasta mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes.
- Remove the foil and give everything a stir in the dish. At this point, check to make sure that the pasta is al dente (tender, but with a firm bite). If it’s still too hard, cover again and return to the oven until the pasta is al dente. Once the pasta is al dente, stir in the frozen peas, sprinkle the remaining 1 cup of onions and ½ cup of cheese over top.
- Return to the oven and bake, uncovered, for 5-10 more minutes, or until the pasta is tender and the cheese is melted on top. Garnish with sliced green onions or chopped fresh herbs and serve!
Notes
- Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than a metal pan, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and the sauce should be thick.
- Be careful not to overbake the casserole or the pasta will become mushy.
- Garnish the finished dish with fresh herbs (such as fresh parsley, fresh basil, or fresh thyme) for even more flavor.
- For a richer, creamier sauce, stir in ½ cup of room-temperature sour cream towards the end (at the same time that you stir in the peas).
- Make sure that you use the big 28-ounce can of diced tomatoes (not the smaller 14.5 ounce can).
Nutrition Information
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Serving
1/8 of the casserole
Calories
528kcal
(26%)
Carbohydrates
56g
(19%)
Protein
19g
(38%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
52mg
(17%)
Sodium
1040mg
(43%)
Potassium
981mg
(28%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
739IU
(15%)
Vitamin C
17mg
(19%)
Calcium
221mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 528kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 52mg | 17% |
| Sodium | 1040mg | 43% |
| Potassium | 981mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 17mg | 19% |
| Calcium | 221mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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