Sausage & Cheese Squares Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Polish sausage | 1 Pound, sliced (Knackwurst) | |
| Coarsely chopped celery | 1⁄4 Cup (4 tbs) | |
| Minced onion | 2 Tablespoon | |
| Water | 5 Cup (80 tbs) | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Medium noodles | 3 Cup (48 tbs), uncooked | |
| Eggs | 2 , slightly beaten | |
| Milk | 2 Cup (32 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Minced fresh parsley | 1 Tablespoon | |
| Grated monterey jack cheese | 3⁄4 Cup (12 tbs) | |
| Tomato | 1 , cut in wedges (For Garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 3631 Calories from Fat 1884
% Daily Value*
Total Fat 214 g329.6%
Saturated Fat 86.5 g432.6%
Trans Fat 0.2 g
Cholesterol 1143.7 mg381.2%
Sodium 7916.8 mg329.9%
Total Carbohydrates 262 g87.4%
Dietary Fiber 11.8 g47.4%
Sugars 34.1 g
Protein 155 g309%
Vitamin A 100.8% Vitamin C 69.9%
Calcium 143.5% Iron 83.5%
*Based on a 2000 Calorie diet
Directions
Melt butter in a medium skillet.
Saute sausage, celery and onion until onion is golden.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
In a large bowl, combine sauteed sausage mixture, eggs, milk, 1/2 teaspoon salt and parsley.
Gently stir in noodles.
Spoon into prepared baking dish.
Place casserole in cold oven.
Set temperature control at 350°F (175°C).
Bake 55 minutes.
Remove casserole from oven.
Sprinkle with Monterey Jack cheese.
Bake 15 minutes longer.
Let stand 5 minutes before cutting into squares.
Garnish with tomato wedges.
Makes 4 servings.
Chef
