Egg Noodle Casserole with Sausage and Cheese

This is a spin off of a Czech recipe and I tweaked it a little. It can also be a creative way to use up ingredients in the fridge or to sneak in some veggies for those non-vegatable eaters. You can eat this casserole hot or cold.


½ package of wide egg noodles
2 eggs
1 Tbsp of heavy cream
1 tsp French mustard
S&P to taste
2 sprigs of green onions, chopped
1 cup of pepper jack cheese, grated
½ cup of cheddar cheese, grated
½ cup of parmesan cheese, split for two uses, grated
½ zucchini, chopped (or I also use broccoli, though I only had zucchini in the fridge this time)
3 turkey sausage links, though I think beef kielbasa works the best, chopped into bite sized pieces

Serves 3 people with a couple extra helpings.

Heat oven to 350 degrees. Grease a 8 x 8 casserole dish.

Boil noodles according to directions, for about 8 minutes. It’s okay if they are a little harder than you normally would like because we’re going to bake it afterwards. Let the noodles cool a little (otherwise when you mix them with the eggs, the heat will scramble them).

In a sauce pan, sauté sausages until almost all the way cooked. Add zucchini towards the end of cooking, until a little soft (to save on washing another pan). Let sausage and zucchini cool a little.

In a small mixing bowl, mix eggs, cream, mustard, and S&P together.

In a medium mixing bowl, add noodles, sausage, zucchini, green onions, cheese (only half of parmesan) and egg mixture. Mix well, so everything is coated with egg mixture. This will act as a bonding agent and hold the casserole together. Top casserole with remaining parmesan cheese and bake, uncovered, for about 30 minutes. After, turn oven to broil and move oven rack up to cook casserole for 3-4 minutes. This gives the casserole a nice brown color and crisps some of the noodles.

Serve with your favorite side salad. This is a great meal to make for a warm summer evening.