Grandma Earhart'S Pepper Pot Casserole

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

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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 pork 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.
3. 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 pork mixture, and place into a 9x12-inch baking dish. Sprinkle the top with Cheddar cheese.
4. Bake in the preheated oven until the cheese is bubbling and browned, 30 to 40 minutes.

vegetable oil, butter, onion, celery, green bell pepper, pork sausage, tomatoes, garlic, basil, sage, worcestershire sauce, egg noodles, cheddar cheese

Taken from www.allrecipes.com/recipe/214694/grandma-earharts-pepper-pot-casserole/ (may not work)