Leftover Noodles Casserole Food

CHICKEN & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE

Steps:

• Cook noodles until barely tender in boiling salted water.
• Drain well and place in shallow greased baking dish.
• Arrange turkey over noodles.
• Melt butter and add onion, cooking for a minute.
• Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
• Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).

EASY BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a well-buttered 2 quart casserole, pour cooked and drained noodles.
• Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
• Add roast beef with gravy, and mix thoroughly.
• Salt and pepper to taste.
• Sprinkle dried parsley flakes evenly on top.
• Sprinkle the top with the bread crumbs.
• Bake, uncovered, in a 350 degree oven for 30 minutes.

LEFTOVER NOODLES CASSEROLE

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.