This hearty dish pairs fresh peppers, sausage, and cream of chicken soup for a warm and satisfying supper.
Prep: 20 mins
Cook: 30 mins
Yields: 4 Servings
8 ounces Anthony's® Wide Egg Noodles
1 pound bulk sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can cream of chicken soup, undiluted
1/2 cup water
1/2 cup French fried onions, crumbled
1Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
2Cook noodles according to package directions; drain well and set aside.
3Crumble sausage into a large skillet, and add chopped onion and green peppers. Cook over medium heat until meat is browned and vegetables are tender. Drain off any excess fat.
4In a large bowl, combine meat and vegetables with soup, water, and cooked noodles.
5Spoon noodle mixture into greased baking dish, and sprinkle with crumbled fried onions. Bake at 350°F for approximately 30 minutes or until bubbly and internal temperature reaches 165°F. Serve immediately.