Old School Porky Top Casserole

by Divine Domesticity on August 25th, 2009

If you are an adventurous eater with a taste for old school, retro recipes, try out this delish little dish I found from Delectable Dining. I made a few changes to the recipe in the preparation to streamline things. I also added in quite a bit more of the veggies to the dish, but only because I had a ton of leftover bell peppers and onions sitting in the fridge ready to be eaten.

The original recipe didn't specify what size dish to use, and I'm having some trouble remembering if I used an 8x8 or a 9x13. Use your best judgment and if you do make this, let me know what size casserole dish worked for you.

Old School Porky Top Casserole

Makes several servings

2 cans tomato soup
3/4 cup water
1/4 cup up to 1 cup green, red and yellow bell peppers and half an onion, cut up and sauteed until very soft
Velveeta cheese
Brown and Serve Sausage, cut into chunks (It comes already cooked)
2 cups uncooked macaroni

1. Cook the macaroni noodles according to the directions on the box. Add the tomato soup and water. Mix in the green peppers, some of the cheese, and the sausage. The amount of cheese you choose to add varies, depending on taste.

2. Smooth the top of the casserole mixture. Bake in a oven preheated to 350 degrees for 45 minutes to 1 hour. (You can save half of the sausage and make a pinwheel design, but I just mixed it all up and called it a day)

Recipe from Delectable Dining

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