Ingredients
1 package (16 ounces) egg noodles2 pounds bulk pork sausage2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 cups sour cream1 cup crumbled blue cheese2 jars (4-1/2 ounces each) sliced mushrooms, drained1 jar (4 ounces) diced pimientos, drained1/4 cup finely chopped green pepper1 cup soft bread crumbs2 tablespoons butter, melted
Preparation
Cook noodles according to package directions; drain. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a Dutch oven, combine the soup, sour cream and blue cheese; cook and stir over medium heat until cheese is melted. Stir in the noodles, sausage, mushrooms, pimientos and green pepper.
Transfer to 2 greased 3-qt. baking dishes. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.
