Grandma Earhart’s Pepper Pot Casserole

Ingredients

• 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

Directions

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 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.

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 9×12-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.