Sunbonnet Casserole

Name: Sunbonnet Casserole
Ingredients: 4 oz. medium noodles; 1 (10 1/2 oz.) can condensed cream of celery soup; 1/2 c. milk; 4 hard-cooked eggs, diced; 1/4 c. chopped green pepper; 2 Tbsp. chopped onion; 1 Tbsp. chopped pimiento; 1/4 c. buttered bread crumbs

8 ingredients

7 steps

Ingredients

4 oz. medium noodles
1 (10 1/2 oz.) can condensed cream of celery soup
1/2 c. milk
4 hard-cooked eggs, diced
1/4 c. chopped green pepper
2 Tbsp. chopped onion
1 Tbsp. chopped pimiento
1/4 c. buttered bread crumbs

Directions

1

Cook the noodles in boiling salted water until tender (about 5 minutes).
2

Drain and rinse.
3

While the noodles are cooking, combine the cream of celery soup and milk; mix well.
4

Add the eggs, green pepper, onion and pimiento.
5

Fold into the noodles. Pour into a greased 1-quart casserole or 4 individual casseroles. Sprinkle with the bread crumbs.
6

Bake in moderate oven (350°) until lightly browned (about 20 minutes).
7

Makes 4 servings.