Italian Bake.. um goulash!?

So this recipe I found was named Italian Bake and when I looked through the ingredients I was super excited because I had MOST at my house!! But like the person I am, I never actually followed the recipe but just took the ingredients and then made it my own!  I did NOT make this gluten free (made it for my husband and I didn’t feel like eating noodles for dinner)  But this makes a huge casserole dish full. I’d love to tell you it’s for 12 people… and maybe it is… but my husband ate it in 4 different sittings. (he also eats a 8×10 cake pan of lasagna in two … so you do the

italian bake

MY Italian Bake Recipe:


almost  16 oz of elbow noodles.  (I probably used more like 12 or 13 oz of it)

1 can spaggetti sauce any kind

one green pepper chopped up

1 pound italian sausage fried up on the stove

1 chicken breast chopped and friend up on the stove

2 cups cheese

1 can cream of chicken

a splash of garlic salt, italian seasoning and cayenne pepper


preheat over to 350 degrees.

Boil Noodles like box says (usually boiling water and then it takes 7-10 minutes depending on your noodles)

While the noodles are boiling:

Fry up the italian sausage, set aside. (put in casserole dish)

Fry up the chicken with garlic salt and italian seasonings.   (put in casserole dish when done.)

Put the can of cream of chicken and spaghetti sauce in the casserole dish.

Add chopped green peppers to casserole dish

Throw 1/2 cup of the cheese in the casserole dish

When the noodles are done, drain  them and then add to the casserole dish!

Put cayenne if you want in the casserole dish if you want it to have a bit of kick!

use a big spoon and MIX!

When you have everything mixed the way you want, flatten it out and add the rest of the cheese to the top!! Since everything is already cooked, you just need to put it in the preheated oven for 20 minutes! The cheese melts but doesn’t burn and everything smells amazing.

My husband LOVED it.

NOTE: The original recipe called for the whole box of elbow noodles, 2 cans of cream of chicken, 2 cans of spaghetti sauce, plus onions and red peppers. it also wanted 3 POUNDS of chicken and 2 POUNDS of italian sausage. Maybe the extra meat would have offset the extra sauces, but the way I did it was PERFECT.(at least, my husband thought so!) It was NOT runny at all, but not a ball of goo either. I was happy the way it turned out. (I didn’t get to taste it, but like I said in the beginning, my husband ate it in 4 sittings. LoL)

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