Sausage and apple casserole
Casseroles are a great dinner for cold winter nights. Hardy, comforting, and easy. In my mind, part of their ease is that you use what you already have on hand. So if you don’t have the exact ingredients, it doesn’t matter, it’s a casserole. The only thing to really pay attention to is the measurements for ingredients that make the sauce. You want enough liquid to cook the noodles and end up with a medium thick cheese sauce that coats everything. But play around with the other stuff!
Ingredients:
(Serves 4)
1 lb chicken and apple sausage, or whatever sausage you have on hand, bias cut in 1” pieces. Kielbasa would be good. (The better the sausage, the better the dish.)
2 medium spanish onions, small dice
4 apples, peeled, cored and medium dice
½ green cabbage, cored and cut in 2x1 inch pieces (roughly)
2 cloves garlic, minced
2 tablespoons butter
½ tsp each of thyme, paprika, black pepper
2 tablespoons flour
2 tablespoons calvados (optional)
3 cups chicken stock
1 cup milk
4 oz shredded gruyere (cheddar would also be good)
2 oz fontina
12 oz egg noodles
1 T whole grain mustard (optional)
Steps:
In a large stock pot or dutch oven, melt 2 tablespoons of butter.
Add the onion, apples, cabbage and garlic. Cover and cook on low simmer for about 10 minutes to sweat the onions and apples.
Take off the lid, increase the heat to medium and cook, stirring often, another 15 minutes or so, until the vegetables start to caramelize.
Add the flour and stir for about a minute.
Add the calvados, if using, and cook until its absorbed.
And the chicken stock, a cup at a time, stirring to create a smooth sauce.
And milk, continuing to stir.
Bring to a boil, then lower to medium low and add the cheese.
Stir to make a smooth, creamy sauce.
Add the noodles and sausage, bring to a boil, then reduce to low.
Cover and cook until noodles are done, about 10-12 minutes.
Stir in the mustard, if using.
Taste and adjust seasoning.