Follow these steps for perfect results
Italian sausage
bulk
Ground beef
Onion
chopped
Green pepper
chopped
Tomato sauce
Tomato paste
Water
Dried basil
Dried oregano
Salt
Pepper
Garlic powder
Kernel corn
drained
Olives
sliced, drained
Wide noodles
cooked, drained
Cheddar cheese
cut into strips
In a Dutch oven over medium heat, cook Italian sausage, ground beef, onion, and green pepper until the meat is no longer pink. Drain excess grease.
Add tomato sauce, tomato paste, water, dried basil, dried oregano, salt, pepper, and garlic powder to the Dutch oven. Bring the mixture to a boil.
Reduce heat to low, cover the Dutch oven, and simmer for 15 minutes.
Add drained whole kernel corn and drained sliced ripe olives to the Dutch oven. Cover and simmer for an additional 5 minutes.
Stir in the cooked and drained wide noodles.
Pour the mixture into two greased 13x9 inch baking dishes.
Top each baking dish with strips of cheddar cheese.
Cover the baking dishes and bake at 350°F (175°C) for 25-30 minutes, or until heated through and the cheese is melted.
Expert advice for the best results
For a spicier casserole, use hot Italian sausage.
Add a layer of ricotta cheese for extra creaminess.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later.
Serve hot in baking dish or portion onto plates.
Serve with a side salad.
Serve with garlic bread.
Pairs well with the Italian flavors
Discover the story behind this recipe
Comfort food, family meals
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