- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 cup sliced celery
- 1/2 green bell pepper, chopped
- 1 pound bulk pork sausage
- 1 (28 ounce) can whole peeled tomatoes, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1 tablespoon Worcestershire sauce
- 1 (8 ounce) package egg noodles
- 1 cup grated Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil with butter in a large skillet over medium heat, and cook the onion, celery, and green pepper until the vegetables are tender, stirring occasionally, about 8 minutes. Mix in the pork sausage, and cook until the meat is browned, breaking it up into crumbles as it cooks, about 8 more minutes. Drain off excess grease. Stir in the tomatoes, garlic powder, basil, sage, and Worcestershire sauce, mixing until well combined.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Mix the noodles gently into the pork mixture, and place into a 9x12-inch baking dish. Sprinkle the top with Cheddar cheese.
- Bake in the preheated oven until the cheese is bubbling and browned, 30 to 40 minutes.
04/02/2018
recipepes.com
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