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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 6 servings The following items or measurements are not included below: 2 1/2 tablespoons onion soup mix |
||
| Calories 299 | ||
| Calories from Fat 174 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 11.0g | 54% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 161mg | 53% | |
| Sodium 452mg | 18% | |
| Potassium 298mg | 8% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.6g | ||
| Protein 11.8g | 23% | |
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Ingredients
- 3 cups noodles, cooked
- 2 tablespoons ghee or 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)
Directions
1
Melt ghee in saucepan.2
Add the peppers, celery and onions and cook til soft. Remove from heat.3
In a large bowl, combine the eggs, cheese, sour cream, milk, soup mix, salt.4
Add the cooked vegetables, scraping the pan to get all the melted butter. Combine.5
Add the noodles and mix well.6
Pour into a greased 2-quart casserole.7
Sprinkle with bread crumbs and dot with ghee if desired.8
Bake 350 degrees for 40-minutes or until a test knife comes out clean.9
Let cool for 20-minutes and serve.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: *Parsley*
On Aug 30, 2007
Since I never have leftover noodles, I made rotelle (corkscrew) noodles just for this. Great flavor! Nice balance of creaminess and veggies. I used red bell pepper instead of green for some extra color. My milk and sour cream were reduced fat. I'll certainly make this again....leftover noodles or not! I think muchrooms would be a great addition to this and I'm going to try that. Thanx for sharing!
From: Sam #3
On Jun 28, 2007
I thought this was a great change from the usual casseroles. I loved the egg in it. My daughter didn't really like it, but more because it "looked funny". I didn't have any celery so I subbed red peppers and it was still really good. I actually forgot about the bread crumbs until posting this review, but I'll have to try it again with them.
From: Redsie
On May 6, 2007
This was good comfort food. Managed to keep some noodles from another meal and made this with some leftover veggies I had in the fridge. Used low-fat milk and low-fat sour cream. Thanks Kathy!
From: Mirj
On Feb 26, 2007
Leftover noodles? In my house? You have got to be kidding me! I'm lucky if I can keep enough of the drained and rinsed noodles around long enough until the sauce has been prepared. Keeping that in mind, and knowing how much the family loves noodle dishes, I just prepared the sauce first (as per the recipe) and then cooked up a batch of noodles to go with the sauce. Can I review a recipe entitled Leftover Noodles Casserole when I am not using Leftover Noodles? For argument's sake, let's pretend I can. And on to my review: I didn't really measure the vegetables, just tossed in the trinity of peppers, celery and onions. I used a strongly flavored local yellow cheese and a full cup of sour cream. I also mixed some of the shredded cheese with the breadcrumbs for an extra-crunchy topping. In our house, people fight over crunchy topping! All in all, good stuff!
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