LEFTOVER NOODLES CASSEROLE
I make this when I have left-over, cooked lasagna noodles. I just slice them up and use them like any cooked pasta noodle. This is good at room temperature or as leftovers. You can use a commercially-made, dry onion soup mix or make your own, Recipe #24952 (that's what I use).
Provided by Kathy228
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt ghee in saucepan.
- Add the peppers, celery and onions and cook til soft. Remove from heat.
- In a large bowl, combine the eggs, cheese, sour cream, milk, soup mix, salt.
- Add the cooked vegetables, scraping the pan to get all the melted butter. Combine.
- Add the noodles and mix well.
- Pour into a greased 2-quart casserole.
- Sprinkle with bread crumbs and dot with ghee if desired.
- Bake 350 degrees for 40-minutes or until a test knife comes out clean.
- Let cool for 20-minutes and serve.
Nutrition Facts : Calories 301.8, Fat 18.9, SaturatedFat 10.6, Cholesterol 151.2, Sodium 711.9, Carbohydrate 21.6, Fiber 1.4, Sugar 2.6, Protein 11.7
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