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1
Cook noodles according to package directions (be sure to heavily salt the water) and drain.
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2
Brown sausage with onion, drain off any excess grease.
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3
Do a quick saute of mushrooms in oil or just toss them in with the everything else in the following steps.
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4
Combine noodles, soup, sausage and onions in a casserole dish. (also add tomatoes and tomato pesto if desired).
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5
Bake in 350 degree oven for 35-45 minutes, until browned on top.
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6
This was never an overly saucy dish so don't expect it to be. We always bake it until a few of the noodles on top start to crip a bit.
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7
Notes: I do not reccomend using any noodle other than the Kluski noodles, it just isn't the same otherwise. I can't get them here in Virginia so I either have to order them online or stock up during out of state trips. It used to be that bags were sold in 8 and 16 ounce sizes (the original recipe used an 8 oz. bag, I think) but now you can only find the 16 oz. size -- thus, we now use about 2/3 of the bag for the recipe.
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8
I always stick to the tomato soup instead of switching to a plain tomato sauce. Again, just not the same.
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9
I usually stick to the original 4 ingredients plus add a can of Rotel which isn't too tomatoey or spicy for my kids. Mom adds all three of the optional ingredients and Dad loves it. I think just regular diced tomatoes and the pesto would be a good choice, too.
