grandma earhart's pepper pot casserole

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1 onion, chopped
• 1/2 cup sliced celery
• 1/2 green bell pepper, chopped
• 1 pound bulk lamb 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

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• 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 lamb 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 lamb 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.