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Leftover Noodles Casserole

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Ingredients

Adjust Servings:
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)

Nutritional information

301.8
Calories
170 g
Calories From Fat
18.9 g
Total Fat
10.6 g
Saturated Fat
151.2 mg
Cholesterol
711.9 mg
Sodium
21.6 g
Carbs
1.4 g
Dietary Fiber
2.6 g
Sugars
11.7 g
Protein
168g
Serving Size

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Leftover Noodles Casserole

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    Cuisine:

    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...

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Luke Woods

    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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