MAKE IT SHINE! ADD YOUR PHOTO
- Ready In:
- 1hr 5mins
- 1 lb Italian sausage (out of the casing)
- 1 small onion, chopped
- 8 ounces mushrooms, sliced
- 8 -12 ounces kluski noodles
- 10 3⁄4 ounces canned tomato soup
- salt and pepper, to taste
- 14 1⁄2 ounces canned diced tomatoes (optional)
- 2 -4 tablespoons sun-dried tomato pesto (optional)
- 10 ounces canned tomatoes and green chilies (optional)
- Cook noodles according to package directions (be sure to heavily salt the water) and drain.
- Brown sausage with onion, drain off any excess grease.
- Do a quick saute of mushrooms in oil or just toss them in with the everything else in the following steps.
- Combine noodles, soup, sausage and onions in a casserole dish. (also add tomatoes and tomato pesto if desired).
- Bake in 350 degree oven for 35-45 minutes, until browned on top.
- 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.
- 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.
- I always stick to the tomato soup instead of switching to a plain tomato sauce. Again, just not the same.
- 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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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.