Leftover Noodles Casserole

Name: Leftover Noodles Casserole
Ingredients: 3 cups noodles, cooked; 2 tablespoons ghee or 2 tablespoons butter; 1/2 cup green pepper, chopped; 1/2 cup celery, chopped; 1/2 cup onion, chopped; 3 eggs, beaten; 1 cup any shredded cheese; 3/4 cup sour cream; 3/4 cup milk; 2 1/2 tablespoons onion soup mix (or 1/2 of an envelope); 1/2 teaspoon salt (if NOT using commercial onion soup); 2 tablespoons breadcrumbs, for topping (optional)

12 ingredients

9 steps

Ingredients

3 cups noodles, cooked
2 tablespoons ghee or 2 tablespoons butter
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
3 eggs, beaten
1 cup any shredded cheese
3/4 cup sour cream
3/4 cup milk
2 1/2 tablespoons onion soup mix (or 1/2 of an envelope)
1/2 teaspoon salt (if NOT using commercial onion soup)
2 tablespoons breadcrumbs, for topping (optional)

Directions

1

Melt ghee in saucepan.
2

Add the peppers, celery and onions and cook til soft. Remove from heat.
3

In a large bowl, combine the eggs, cheese, sour cream, milk, soup mix, salt.
4

Add the cooked vegetables, scraping the pan to get all the melted butter. Combine.
5

Add the noodles and mix well.
6

Pour into a greased 2-quart casserole.
7

Sprinkle with bread crumbs and dot with ghee if desired.
8

Bake 350 degrees for 40-minutes or until a test knife comes out clean.
9

Let cool for 20-minutes and serve.