Sausage Casserole

1lb. mild sausage
4 cups wide egg noodles
1 can cream of chicken soup
1 can milk (measure with the cream of chicken soup can once it's empty)
salt and pepper to taste
frozen peas and/or corn (as much or as little as you want)
Shredded cheese (optional)

Boil the noodles according to the package directions. Brown the sausage while you're waiting for the water to boil and while the noodles are cooking. In a casserole dish or 9x13 pan, mix the cream of chicken soup, milk, peas/corn, salt and pepper. Drain the noodles and then add them to the dish, along with the sausage. Top with shredded cheese, if desired. Bake at 350 for about 15 minutes.

Steph's Comments: I got this recipe from my friend Monica Bingham. And let me tell you, it was a great new casserole recipe, and one that I will be making again! I love sausage, so this was a fun way to use it, and it's a very kid-friendly recipe, and that's always nice to find! I actually used wheat-enriched elbow macaroni instead of the egg noodles because it was what I had (and my kids need all the fiber they can get, a-hem!). I also used canned corn instaed of frozen because that's what I had. Thanks for sending it my way Monica! Everyone else, keep the recipes coming! I'm sorry that I'm slow getting them posted, but it's because I want to try them first, so be patient with me!