Ingredients
4 cups uncooked egg noodles1/2 pound bulk Italian sausage1 small onion, chopped1 small green pepper, chopped1/2 cup chopped fresh mushrooms2 jars (7-1/2 ounces each) roasted sweet red peppers, drained and coarsely chopped1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted3 ounces cream cheese, cubed1/3 cup 2% milk1/2 cup shredded smoked provolone cheese
Preparation
Cook noodles according to package directions; drain. Meanwhile, in a large skillet, cook sausage, onion, green pepper and mushrooms over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
Stir in red peppers, soup, cream cheese and milk; heat through. Stir noodles into sausage mixture; sprinkle with provolone cheese. Let stand, covered, 5 minutes or until cheese is melted.
