Egg and Noodles Casserole Recipes

Serves 15

Ingredients Prepared:

     2 lb egg noodles
     1 cup butter, softened
     10 eggs

How to Cook:

Cooking Noodles

Boil lightly salted water on a large pot and add egg noodles then cook for about 10 minutes until noodles tender, drain well.

Mix Dough
In a bowl mix together, cooked egg noodles, butter and eggs. Stir until all is blended, season as desired.

Baking

Preheat oven to 350 degrees F (175 degrees C). Pour in 2 9x9 inch baking pans. Bake for one hour.

Serves 4

Ingredients Prepared:

   1 can cream of chicken soup
   1/2 c. milk
   2 c. cut up chicken 

   2 c. cooked noodles
   2 tbsp. chopped pimento
   1 tbsp. chopped parsley
   2 tbsp. buttered bread crumbs

How to Cook:

Mix Noodles

Blend soup and milk in 1 1/2 quart casserole dish. Meanwhile with stirring ocasionaly, add in chicken, noodles, pimento and parsley. Stir again until mixture are blended

Bake and Serving

Prepare oven and bake at 350 degrees for about 25 minutes. Stir and top with crumbs and bake 10 minutes more. Serving in 4 cups

Ingredients Prepared:

   1 lb. chicken (boiled tender & flaked)
   1 c. chopped green peppers
   1 c. chopped onion
   1 c. chopped celery
   1 stick butter
   1 can cream of mushroom soup
   1/2 lb. cheddar cheese, cubed
   1 (6 oz.) can mushrooms
   1 (8 oz.) pkg. green spinach noodles
   1 c. crushed cheese crackers

How to Cook:

Cooking Chicken

In saucepan with boiling water cook chicken until tender and flaked. Skim left chicken stock and save.

Saute Ingredients and Mix Chicken

Saute peppers, onions, and celery. Add soup. Stir in cheese, add mushrooms and chicken.

Cooking Noodles

Boil noodles in stock. When tender, combine with chicken mixture and top with crushed cheese crackers. Bake at 350 degrees for 30 minutes.

Serves 6

     1/2 cup butter, divided
     1 (8 ounce) package uncooked medium egg noodles
     1/2 medium onion, finely chopped
     1 stalk celery, finely chopped
     1 clove garlic, minced
     8 ounces button mushrooms, sliced
     1/4 cup all-purpose flour
     2 cups milk
     salt and pepper to taste
     2 (6 ounce) cans tuna, drained and flaked
     1 cup frozen peas, thawed
     3 tablespoons bread crumbs
     2 tablespoons butter, melted
     1 cup shredded Cheddar cheese

Preparing

First preheat oven to 375 degrees F / 190 degrees C. With 1 tablespoon butter, basting  the medium baking dish.

Cooking Noodle

Boil a large pot of lightly salted water. Add egg noodles, cook for 8 to 10 minutes, until tender, and drain.

Stir-fry Mushrooms

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

Making Sauce

Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles.

Baking

Transfer the sauce and mixed noodles to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.