Friday, September 3, 2010

Old School Porky Top Casserole


If you are an adventurous eater with a taste for old school, retro recipes, try out this delish little dish I found from Delectable Dining. I made a few changes to the recipe in the preparation to streamline things. I also added in quite a bit more of the veggies to the dish, but only because I had a ton of leftover bell peppers and onions sitting in the fridge ready to be eaten.

The original recipe didn't specify what size dish to use, and I'm having some trouble remembering if I used an 8x8 or a 9x13. Use your best judgment and if you do make this, let me know what size casserole dish worked for you.



Old School Porky Top Casserole

Makes several servings


  • 2 cans tomato soup
  • 3/4 cup water
  • 1/4 cup up to 1 cup green, red and yellow bell peppers and half an onion, cut up and sauteed until very soft
  • Velveeta cheese
  • Brown and Serve Sausage, cut into chunks (It comes already cooked)
  • 2 cups uncooked macaroni


1. Cook the macaroni noodles according to the directions on the box. Add the tomato soup and water. Mix in the green peppers, some of the cheese, and the sausage. The amount of cheese you choose to add varies, depending on taste.

2. Smooth the top of the casserole mixture. Bake in a oven preheated to 350 degrees for 45 minutes to 1 hour. (You can save half of the sausage and make a pinwheel design, but I just mixed it all up and called it a day)

Recipe from Delectable Dining

5 comments:

  1. Nice blog you have...I like the simplicity of it!

    Congrats on the FFF!

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  2. Thank you Pam. I also love the simplicity of it. I've gone through so many complicated and 'busy' designs over the years. This one seemed like a nice change.

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  3. Oh, I'm not sure what FFF is, but thanks. hah!

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  4. I just made this today to use some different items I had in my fridge. I work a ton of hours during my work week so I like to cook for the week during my days off and be able to have a quick to heat and eat meal all week long. I used milk instead of water and I also used 1 onion, 4 stalks of celery and 1 bell pepper. I used a package of 8 raw sausage links that I cut up and browned, I added 1 cup of diced ham, I used 2 cups of sharp shredded cheddar and one pound of large macaroni noodles. I even added a packet of ranch dressing mix to jazz it up and some garlic powder and a bit of Worcestershire. I baked it in a 3 quart oval casserole dish I have and it fit perfectly. It was absolutely delicious. I was afraid it might taste weird because the only sausage links I had were maple flavored but it was terrific, didnt taste weird at all. Great recipe to use for odds and ends in the fridge and I can see this being good with all kinds of different ingredients. Very tasty :)

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    Replies
    1. That sounds so good. Thank you for the feedback. It's great to know your changes and how it turned out for you.

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