Monday, August 22, 2016

Weeknight Casserole

Here's another casserole my mom used to make growing up.  I never liked eggs or mayo, but somehow it works with this recipe.

Noodle Egg Bake
Serves 4

3 cups of wide noodles
1 can of condensed cream of celery soup
1/4 cup of milk
1/4 cup of mayo or Miracle Whip
1 tsp Worchestershire sauce
3-4 boiled eggs, shelled and sliced
3 Tbsp of Parmesan cheese

Cook noodles, drain, and place in a greased 4 cup baking dish (9" glass pie plate or medium sized casserole dish.

Combine celery soup, mayo, and Worcestershire sauce in a small saucepan.  Heat slowly and stir until smooth and hot. Stir 1/2 over the noodles.

Place egg slices over noodle mixture. Spoon the rest of the sauce over the eggs. Sprinkle Parmesan cheese on top. 

Bake at 350 degrees for 20 minutes or until bubbly.