Victory Medley

Good Morning Lovelies...

and what a grey overcast day it is

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The weather has definitely changed and its much cooler. I hope its a little brighter tomorrow for our sons wedding

Photo 1940

The weekly shop will be done a day early but all I really need to buy is fresh produce and some deli meat. The big shop I did last week is a blessing. 

Photo 1942

All thats left is to make sure MrD's suit is freshly pressed and we are all set for tomorrow.'

So tonights dinner has become one of our favourites. The first time I made it my dear Hubby got  two bites in.. and exclaimed that it was delicious and I must make it again...soon! So here it is.. Victory Medley

This oddly named dish is a tasty pasta casserole from Coupon Cookery by Prudence Penny, 1943 and is the ultimate comfort food, Creamy, cheesy noodles with sausage, mushrooms, olives and peppers make a very filling meal. 

This recipe is quite adaptable and I made a couple of changes due to what I had on hand. I changed out the tomato sauce for canned tomatoes and a bit of tomato paste. I added some garlic powder.. because I love garlic and also added mushrooms and peppers for extra colour and flavour.. and they needed to be used up.

1/2 package of medium egg noodles (8 oz.)
1/2 pound sausage
1 cup whole kernel corn, canned (undrained) or frozen (+1/2 c. water)
1 cup tomato sauce
8 oz. shredded cheese 
1 cup ripe olives, sliced
1 cup diced green peppers
1-2 cups diced mushrooms, to taste
1 Tbsp. minced parsley, fresh or dried
1/2 tsp. celery salt
1/2 tsp. onion salt
1/2 - 1 tsp. garlic powder, to taste
1/8 tsp. pepper
1 can condensed cream of mushroom soup or tomato soup

• Preheat the oven to 350°F.
• Cook the noodles in salted water until done. 
• Drain and set aside.
• Cook the sausage until brown and crumbly, then pour off the fat. 
• Dice the green pepper and mushrooms*.
• Save 1 cup of the shredded cheese for top
• In a large bowl mix together the ingredients, including the liquid from the canned corn
• If using frozen corn, add in the 1/2 cup water.
• Turn into a lightly greased 2 quart casserole dish 
• Top with 1 cup of shredded cheese.
• Cover with foil and bake for 45 minutes. 
• Remove the foil and bake for an extra 5 minutes to brown the cheese, if desired.

Coupon Cookery

by Prudence Penny, 1943