Smokie Link and Sour Cream Casserole
Warm, hearty, and packed with rich, comforting flavors, Smokie Link and Sour Cream Casserole is the ultimate dinner solution for busy weeknights or cozy family gatherings. Tender egg noodles are tossed in a creamy blend of sour cream and cream of mushroom soup, layered with savory smokie links, sautéed onions, and aromatic garlic. A generous topping of melted cheddar cheese and golden breadcrumbs adds the perfect crunchy contrast to the velvety filling. This easy-to-make casserole bakes to bubbling perfection in just 30 minutes, offering a satisfying, cheesy bite in every forkful. Serve this crowd-pleaser as a standalone meal or pair it with a crisp side salad for a complete, soul-warming feast.
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Recipe Information
Ingredients
- 1 lb smokie links
- 12 oz egg noodles
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 cup breadcrumbs
- 1 tsp dried parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups water
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Bring 4 cups of water to a boil in a large pot. Add a pinch of salt and cook the egg noodles according to package instructions until al dente. Drain and set aside.
While the noodles are cooking, heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and minced garlic, stirring occasionally, and cook until softened and fragrant, about 3-4 minutes.
Slice the smokie links into bite-sized pieces and add them to the skillet with the onions and garlic. Cook for another 5 minutes, stirring occasionally, until the smokie links are lightly browned.
In a large mixing bowl, combine the sour cream, cream of mushroom soup, 1 cup of shredded cheddar cheese, dried parsley, salt, and black pepper. Mix well to combine.
Add the cooked egg noodles and the smokie link mixture (including the onions and garlic) to the bowl. Stir until everything is evenly coated in the creamy sauce.
Pour the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining 1 cup of shredded cheddar cheese and sprinkle the breadcrumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
Let the casserole cool slightly for 5 minutes before serving. Garnish with additional dried parsley if desired.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 61.9 g | 22% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 425 mg | 33% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
