Jim Mosetti

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 cook noodles according to package directions (be sure to heavily salt the water) and drain.
• 2 brown sausage with onion, drain off any excess grease.
• 3 do a quick saute of mushrooms in oil or just toss them in with the everything else in the following steps.
• 4 combine noodles, soup, sausage and onions in a casserole dish. (also add tomatoes and tomato pesto if desired).
• 5 bake in 350 degree oven for 35-45 minutes, until browned on top.
• 6 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.
• 7 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.
• 8 i always stick to the tomato soup instead of switching to a plain tomato sauce. again, just not the same.
• 9 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.