Ingredients
-
3
-
2
-
1/2
-
1/2
-
1/2
-
3
-
1
-
3/4
-
3/4
-
2 1/2
-
1/2
-
2
-
-
-
Directions
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 use) , This was very good But I did make some changes according to what I had on hand used coconut oil only because it is so good for you I also used frozen broccoli because I didn’t have celery and a few cloves of garlic I sauteed all of this and caramelized the veggies a bit I also used plain greek yogurt for the extra good for you stuff and because I didn’t have an onion soup mix used vegetable recipe mix from Knorr My children are 7 & 10 and they mmm mmm loved it 😉 My husband had seconds & my daughter wants to take it for lunch tomorrow at school Definitely a keeper recipe Oh, and for the topping used crunched up potato chips added extra chopped up cheddar as another suggestion was given(good one) and Parmesan cheese and because my family loves garlic I added a bit of store bought minced garlic and added it the last 15 minutes of baking to get it really crispy Thanks for the ideas
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Steps
|
1
Done
|
Melt Ghee in Saucepan. |
|
2
Done
|
Add the Peppers, Celery and Onions and Cook Til Soft. Remove from Heat. |
|
3
Done
|
in a Large Bowl, Combine the Eggs, Cheese, Sour Cream, Milk, Soup Mix, Salt. |
|
4
Done
|
Add the Cooked Vegetables, Scraping the Pan to Get All the Melted Butter. Combine. |
|
5
Done
|
Add the Noodles and Mix Well. |
|
6
Done
|
Pour Into a Greased 2-Quart Casserole. |
|
7
Done
|
Sprinkle With Bread Crumbs and Dot With Ghee If Desired. |
|
8
Done
|
Bake 350 Degrees For 40-Minutes or Until a Test Knife Comes Out Clean. |
|
9
Done
|
Let Cool For 20-Minutes and Serve. |
