If you ask me, pork sausage noodles are a weeknight dinner game-changer.
This hearty dish combines tender egg noodles with savory Italian sausage in a simple yet satisfying way. The golden-brown sausage crumbles mix perfectly with the soft noodles, while garlic and herbs add just the right amount of flavor.
It’s one of those comfortable meals that comes together in a single pan, with the sausage drippings coating each strand of pasta. A sprinkle of parmesan cheese and fresh parsley brings everything together.
It’s a no-fuss recipe that always hits the spot, perfect for those busy evenings when you want something warm and filling.
Why You’ll Love This Pork Sausage Noodles
- Quick weeknight dinner – Ready in under an hour, this hearty pasta dish is perfect for those busy evenings when you need a filling meal without spending hours in the kitchen.
- Kid-friendly comfort food – The combination of creamy sauce, tender noodles, and savory sausage makes this a dish that the whole family will ask for again and again.
- Basic pantry ingredients – Most of these ingredients are kitchen staples you likely already have on hand, making this recipe perfect for last-minute meal planning.
- Customizable recipe – You can easily swap out the mushrooms for other vegetables, use different cheese varieties, or change up the meat to match your family’s preferences.
What Kind of Pork Sausage Should I Use?
For this recipe, you’ll want to use breakfast-style ground pork sausage that comes in a tube or bulk package – the kind you can break up as it cooks. While Jimmy Dean is specifically mentioned, other brands like Tennessee Pride or store brands will work just as well. If you prefer a bit of kick, you can opt for hot or sage-flavored varieties instead of regular breakfast sausage. Just make sure to avoid link sausages or Italian sausage, as they have different seasonings that might not mesh well with the other flavors in this dish. The key is using a sausage that crumbles easily and has that classic breakfast sausage seasoning blend.
Options for Substitutions
This cozy noodle dish is pretty adaptable – here’s what you can swap if needed:
- Egg noodles: You can use other pasta shapes like rotini, penne, or fettuccine. Just cook according to the package directions for al dente texture.
- Pork sausage: Turkey or chicken sausage work great as lighter options. You could also use Italian sausage (mild or hot) for a different flavor profile – just remove it from the casing first.
- Mushrooms: Not a mushroom fan? Try diced celery, bell peppers, or even frozen peas instead. Or simply leave them out and add extra onions.
- Milk: Any milk works here – from whole to skim, or even non-dairy options like unsweetened almond milk. For extra richness, try half-and-half.
- Cheddar cheese: Feel free to use Monterey Jack, Colby, or a cheese blend. For a kick, pepper jack is really good too!
- Breadcrumbs: Crushed crackers, crushed potato chips, or crushed cornflakes make great alternatives. You can also use panko for extra crunch.
Watch Out for These Mistakes While Cooking
The biggest challenge when making pork sausage noodles is getting the sauce consistency right – adding all the liquid at once to the flour and butter can create lumps, so whisk in the milk and broth gradually while stirring constantly. Another common mistake is overcooking the egg noodles – they should be slightly underdone (about 1-2 minutes less than package directions) since they’ll continue cooking in the oven with the sauce. When cooking the mushrooms and onions, don’t rush the process – giving them enough time to brown properly (about 8-10 minutes) will develop a deeper, richer flavor that makes the whole dish better. To prevent a dry casserole, make sure your sauce is slightly thinner than you think it should be, as it will thicken up considerably during baking, and don’t forget to cover the dish with foil for the first 20 minutes of baking to keep the moisture in.
What to Serve With Pork Sausage Noodles?
This hearty noodle dish calls for some simple sides to balance out the rich, creamy flavors. A bright green vegetable like steamed broccoli or roasted Brussels sprouts adds nice color to your plate and cuts through the richness of the sausage and cheese sauce. Since this is such a filling main dish, I like to keep things simple with a basic garden salad dressed with a light vinaigrette. If you’re feeding a crowd, some warm dinner rolls or crusty bread work great for soaking up any extra sauce – though honestly, this filling casserole-style dish can easily stand on its own as a complete meal!
Storage Instructions
Keep Fresh: These tasty pork sausage noodles will stay good in the fridge for up to 4 days when kept in an airtight container. The sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal!
Freeze: Want to save some for later? This dish freezes really well! Just pop it into a freezer-safe container and it’ll keep for up to 3 months. I like to divide it into smaller portions before freezing – it makes reheating so much easier.
Reheat: To warm it up, add a splash of milk or chicken broth to bring back the creamy texture, then heat in the microwave or on the stovetop until it’s nice and hot. If you’re reheating from frozen, thaw it overnight in the fridge first. Give it a good stir, and you’re ready to dig in!
Make Ahead: You can prep this dish a day ahead – just assemble everything but hold off on the breadcrumb topping. When you’re ready to serve, add the breadcrumbs and pop it in the oven until it’s heated through and the top is golden brown.
Preparation Time | 15-20 minutes |
Cooking Time | 20-30 minutes |
Total Time | 35-50 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 80-90 g
- Fat: 130-150 g
- Carbohydrates: 180-200 g
Ingredients
- 12 oz extra wide egg noodles
- 1 package (16 oz) pork sausage (such as jimmy dean brand)
- 1/2 medium yellow onion, chopped
- 1 cup finely diced mushrooms
- 4 tbsp butter
- 1/2 cup all-purpose flour
- 1 cup milk (any variety)
- 1 1/2 cups chicken broth
- 1/2 tsp regular table salt
- 8–10 turns freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1 cup cheddar cheese, shredded
- 2/3 cup bread crumbs
Step 1: Prepare the Egg Noodles
- 12 oz extra wide egg noodles
Preheat your oven to 350°F (175°C).
Meanwhile, bring a large pot of salted water to a boil.
Add the egg noodles and cook just shy of al dente, following the package instructions.
Once done, drain the noodles and set them aside for later use.
Step 2: Cook the Sausage and Onion
- 1 package (16 oz) pork sausage (such as Jimmy Dean brand)
- 1/2 medium yellow onion, chopped
While the noodles are cooking, place the pork sausage and chopped onion in a large oven-safe skillet over medium-high heat.
Cook for 4 to 5 minutes, stirring frequently to break up the sausage into crumbles.
Continue until the onion is tender and the sausage is browned.
Use a large spoon or spatula to transfer the sausage and onion mixture to a paper towel-lined plate and set aside.
If there is a significant amount of fat left in the skillet, carefully drain off some to prevent the sauce from becoming greasy.
Step 3: Sauté Mushrooms and Make Sauce
- 4 tbsp butter
- 1 cup finely diced mushrooms
- 1/2 cup all-purpose flour
- 1 cup milk (any variety)
- 1 1/2 cups chicken broth
- 1/2 tsp regular table salt
- 8–10 turns freshly ground black pepper
- 1/4 tsp ground nutmeg
In the same skillet, melt the butter over medium heat.
Add the finely diced mushrooms and sauté for about 3 minutes until softened.
Stir in the flour and cook for 1 additional minute to remove the raw flour taste, forming a quick roux.
Gradually stir in the milk and chicken broth, then season the mixture with salt, freshly ground black pepper, and nutmeg.
Bring the sauce to a simmer, allowing it to cook for 3-4 minutes until it thickens slightly.
I like to whisk constantly at this stage to prevent lumps and ensure a silky-smooth sauce.
Step 4: Combine Mixture and Assemble Casserole
- cooked sausage and onion mixture from Step 2
- 1 cup cheddar cheese, shredded
- cooked egg noodles from Step 1
- 2/3 cup bread crumbs
Return the cooked sausage and onion mixture from Step 2 to the skillet with the sauce.
Add the shredded cheddar cheese and the cooked egg noodles from Step 1.
Stir well to evenly combine all the ingredients, ensuring the noodles and sausage are fully coated in the creamy sauce.
Remove the skillet from the heat and sprinkle bread crumbs evenly across the top.
Step 5: Bake and Serve
Transfer the skillet to the preheated oven and bake for 20 minutes until the breadcrumbs are golden and the casserole is bubbling around the edges.
Carefully remove from the oven, let cool slightly, then serve and enjoy!
For a crispier topping, I sometimes broil the casserole for an extra minute at the end—just keep a close eye so it doesn’t burn.