Jim Mosetti

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READY IN: 1hr 5mins
Recipe by Kitchen Witch Steph

I'm not sure where Grandmother got this recipe but it appears to be a distant cousin to the Johnny Marzetti recipes. Most of those use ground beef but this uses sausage. It's a real favorite in our house, visitors included. Kluski noodles are enriched egg noodles that have a dumpling-like texture. This is the original recipe with the additions we've made over the years. Please read my extra notes at the end of the recipe.

Ingredients Nutrition


  1. Cook noodles according to package directions (be sure to heavily salt the water) and drain.
  2. Brown sausage with onion, drain off any excess grease.
  3. Do a quick saute of mushrooms in oil or just toss them in with the everything else in the following steps.
  4. Combine noodles, soup, sausage and onions in a casserole dish. (also add tomatoes and tomato pesto if desired).
  5. Bake in 350 degree oven for 35-45 minutes, until browned on top.
  6. This was never an overly saucy dish so don't expect it to be. We always bake it until a few of the noodles on top start to crip a bit.
  7. Notes: I do not reccomend using any noodle other than the Kluski noodles, it just isn't the same otherwise. I can't get them here in Virginia so I either have to order them online or stock up during out of state trips. It used to be that bags were sold in 8 and 16 ounce sizes (the original recipe used an 8 oz. bag, I think) but now you can only find the 16 oz. size -- thus, we now use about 2/3 of the bag for the recipe.
  8. I always stick to the tomato soup instead of switching to a plain tomato sauce. Again, just not the same.
  9. I usually stick to the original 4 ingredients plus add a can of Rotel which isn't too tomatoey or spicy for my kids. Mom adds all three of the optional ingredients and Dad loves it. I think just regular diced tomatoes and the pesto would be a good choice, too.

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