Monday, June 22, 2015

French Onion Sausage Casserole.

Y'all, I love this recipe. It has evolved from various recipes for sausage gravy and stroganoff to become a delicious pantry-recipe, so you can easily keep these ingredients in your freezer & pantry and have a yummy meal when your fridge is bare! Next time, I will add mushrooms and post that recipe- but this is what I just made and its awesome!


  • Half bag of egg noodles
  • 2 T. EVOO
  • 2 small/medium Onions, chopped
  • salt/pepper
  • Tube/sleeve Bob Evans Maple Pork Breakfast Sausage
  • 1/2 cup AP Flour
  • Can of Campbell's French Onion Condensed Soup
  • 2 or 3 dashes Worcestershire Sauce
  • Half bag of white shredded cheese, (Swiss or mozzeralla)
  • Optional Hot Sauce, Sriracha and Sour Cream for toppings
  • Bring large pot of salted water to boil, cook noodles according to package. (I cook entire bag and let kiddos eat leftover noodles with butter.)
  • Preheat large skillet, add oil, wait 90 seconds, add onions, salt/pepper and cook until browned.
  • Move onions to one side of skillet, add Sauage and cook until browned- mixing with onions once meat has begun to darked. 
  • Once everything is browned, slowly stir in the flour and cook for 2 minutes.
  • Then stir in the soup, one can of water and 2-3 dashes Worcestershire sauce.
  • Once it looks delicious and warm, stir in the half bag of cooked noodles, top with shredded cheese and enjoy!