This visually appealing recipe would make for a challenging home economics assignment with its numerous cooking steps using several different cooking methods from boiling to sauteing and roasting. Yet, in true vintage American form, its use of mundane ingredients with little added seasoning nonetheless yields a surprisingly rich, flavorful dish.

You’ll need:

6 oz. pasta or noodles (I used mini penne)
⅓ cup melted butter
½ tsp. salt (for buttered noodles)
15 to 18 oz. sausage links (number of links depend on size of links)
½ cup onion, finely chopped
3 Tbsp. butter
1 picnic size can condensed tomato soup (that’s a 10¾ oz. can)
½ cup water
1 tsp. Worcestershire sauce
¼ tsp. monosodium glutamate (MSG) (e. g. Accent)
½ tsp. salt (for sauce)
¼ tsp. pepper
8 oz. sharp cheddar cheese, grated

Boil noodles according to package directions; drain. Combine ⅓ cup melted butter and ½ tsp. salt; blend thoroughly. Set aside; keep warm if possible.

Cut approximately 3 oz. of the links (1, 2, or 3 depending on size) lengthwise into slender strips. If using thicker links, cut each strip lengthwise a second time. Cut strips in half or thirds depending on length. Save these pieces for top of the casserole. Cut remaining links into slices ¼ to ½ inch thick.

Melt 3 Tbsp. butter in skillet over low heat. Add ½ cup finely chopped onion and the sausage slices; sauté mixture over medium heat until onions are transparent. Add the condensed tomato soup, ½ cup water, MSG, ½ tsp. salt and ¼ tsp. pepper; mix thoroughly. Cover and simmer about 12-15 minutes.

To finish: Pour the hot mixture into a deep 9×13 casserole dish. Cover the sauce mixture evenly with the grated cheese. Add the buttered noodles evenly as a layer on top of the cheese. Finally, top the noodles with the sausage strips set aside for top of the casserole. Cover dish with foil; bake in a moderate oven (350° F) for 15 minutes or until thoroughly heated.

Enjoy! You deserve it after all that slaving over a hot stove. 😉