Catholic Recipe: Egg Noodle Casserole
This noodle casserole has hard-cooked eggs and vegetables, including tomatoes, green peppers and onions.
Cook noodles as directed on package. Drain. Melt butter or margarine; add onions and green pepper; cook over low heat until tender. Blend in flour; add milk slowly, while stirring. Cook over low heat, stirring constantly, until thickened. Add undrained tomatoes, oregano, and sugar (optional). Season to taste with salt and pepper. Arrange alternate layers of noodles, eggs, and tomato mixture in greased 2-quart casserole. Sprinkle with chopped parsley. Bake at 350° for 35 minutes. Makes 4 to 5 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965