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Catholic Recipe: Egg Noodle Casserole

    INGREDIENTS

  • 8 ounces medium egg noodles
  • 1/4 cup butter or margarine
  • 1/2 cup finely chopped onions
  • 1/3 cup diced green pepper
  • 1/4 cup flour
  • 1 cup milk
  • 1 can (1 pound) tomatoes
  • 1/4 teaspoon oregano
  • 2 teaspoons sugar (optional)
  • salt and pepper
  • 8 hard-cooked eggs, coarsely chopped
  • 2 Tablespoons chopped parsley
  • Details

  • Serves: 4-5
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This noodle casserole has hard-cooked eggs and vegetables, including tomatoes, green peppers and onions.

DIRECTIONS

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
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