Posted by: Erica Retrochef | August 3, 2015

Sausage Noodle Bake

Did you have a nice summer break? We did too! But school’s about to start up and so we’re back from vacations and back to the blogging.


Let’s jump right in with this not-very-colorful casserole from PET Milk.

One of the things that immediately caught my eye about it is that it almost exactly matches my typical style: ingredients photo at the top, blather in the middle, and assembled photo at the end!


1. Have ready 3 cups cooked, drained Noodles (cook 2 3/4 cups). Turn on oven and set at 350 (moderate).

2. Brown 1 lb. bulk Pork Sausage and 1/4 cup finely cut Onion in a 10-inch skillet over medium heat. Drain off drippings.

3. Mix 1 can Cream of Mushroom Soup, 1/2 lb. grated Process American Cheese (about 1 cup), 2/3 cup PET Evaporated Milk (1 small can), 1/2 teasp. Salt, 1/2 teasp. Oregano and 1/4 teasp. Pepper in a 3-quart bowl.

4. Stir in meat mixture and noodles. Pour into a greased 2-qt. baking dish.

5. Top with a mixture of 1 cup Bite-size Shredded Corn Biscuits, 2 Tablesp. melted Butter or Margarine, 1/4 teasp. Garlic Salt and 1/4 teasp. Paprika. Bake 25 to 30 minutes, or until bubbly hot. Serves 4 to 6.


This is one of those dairy industry recipes: not only the “star”, PET Milk, but also cream of mushroom soup and American cheese.

Lactose intolerant daughter got a pass on tasting this one. (She’s been pushing for more retro recipes to use dairy recently — maybe she’s trying to sneakily avoid tasting any?)


“So pour the whole can in?”

“Two-thirds cup.”

“Right.” And in went the whole can. “Um. How much is in a can, two-thirds cup?”

“… No. More than twice that.”


So I spooned a cup of it back out. (Whoops.) With the correct amount of milk, it blended into a thick, creamy sauce.

That, plus sausage and noodles, went into the casserole dish. Very, very goopy.


Seasoned butter to soak the cereal topping, and it was ready for the oven!


We baked it a bit less than the quoted time; everyone was hungry, and since the sausage was fully cooked, there was no concern about meat being underdone.


This tasted quite salty, since Buzz unfortunately misread our very old teaspoon as a half-teaspoon. But there was a lot of other nice flavor here as well, particularly the spicy paprika crunch on top. It was creamy, meaty, and a terrific example of comfort food casserole. Get the salt balance right, use a decent pork sausage blend, and your family might really enjoy this, too.

This ad showed up in 1967 in Ebony magazine, and was later shared on Flickr by Classic Film.



  1. Heh. Back in the day, Cream of Mushroom soup counted as dairy. Now I think it just counts as a serving of HFCS.

    (Also, hooray! Retro Recipes is back.)

  2. Cereal toppings and cream of mushroom soup! That, for me, is the SERIOUSLY retro-bit; I have too many casserole recipes that go for corn flakes, so chex mix is… interesting. Welcome back and happy school year. 🙂

  3. Yum! This is the type of retro food I could really get behind. (Oregano AND paprika too! So spicy!)

  4. For some reason it seems as though shredded wheat would have made more sense than Chex.

    Also, this looks horrible, but I’m glad that it was tasty!

  5. Never heard of anything called “shredded corn” (presumably a corn version of shredded wheat) but corn Chex sounds like a reasonable if airy substitute. Airy is good here, I’m thinking. Very definitely not kosher: meat and dairy mix, and the meat is pork.

  6. I can’t believe that nobody in PR at the company thought of the fact that “Pet milk” might have unintended unfavorable connotations!

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