Mom's Sausage and Mushroom Casserole

• 16 oz of a good quality egg noodle, fresh is best
• 1 lb ground Italian sauage
• 26 oz can of cream of mushroom soup
• 8 oz of button mushrooms, cleaned, sliced with stems removed
• 1 small red onion, diced
• 2 red bell peppers, seeds removed and diced
• 13 oz of fat free half and half, use soup can and fill halfway
• 13 oz water, same to use soup can and measure halfway
• 1 tsp salt
• 1 tsp smoked paprika
• 6 oz package of french style fried onion rings

1. Preheat oven to 350F.
2. In a large pot, boil water to cook egg noodles.
3. Follow package directions for time.
4. Also salt your water with 2 teaspoons salt.
5. While noodles are cooking, in another large skillet pan, cook sausage on medium heat until no pink color shows in meat.
6. This takes about five minutes.
7. Once meat is cooked add in onions, peppers and mushrooms.
8. Mix, then cover and cook for another 4 minutes.
9. Meantime, in a 3 quart casserole dish add soup, half and half, water, salt and paprika.
10. Mix until incorporated.
11. As soon as noodles are done, drain and add to soup mixture.
12. Add in meat and vegetables and mix everything well.
13. Top with fried onion rings and bake uncovered for 25-30 minutes until bubbly.
14. Recipe is combined from taylor68too and her mom!

egg noodle, ground italian sauage, cream of mushroom soup, button mushrooms, red onion, red bell peppers, halfway, water, salt, paprika, french style fried onion

Taken from cookpad.com/us/recipes/359001-moms-sausage-and-mushroom-casserole (may not work)