1/2
(1-pound) pkg. Creamette Egg Noodles, cooked as directed (I used elbow)
1/2 lb. bulk Italian or country sausage (I used country sausage)
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups milk
3 eggs
1/2 tsp. salt
1 cup shredded Cheddar Cheese (I used 1 1/2 cups, adding 1/2 inside the dish).
1/2 lb. bulk Italian or country sausage (I used country sausage)
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups milk
3 eggs
1/2 tsp. salt
1 cup shredded Cheddar Cheese (I used 1 1/2 cups, adding 1/2 inside the dish).
Preheat
oven to 350 degrees. In a large skillet,
brown meat, pour off fat. Add celery and
onions. Cook and stir until vegetables
are tender. In a large bowl beat milk
and eggs together. Stir in all
ingredients except cheese (this is where I added 1/2 cup of cheese). Turn into a greased 2 quart shallow baking
dish (I used 9 x 13 x 2). Cover and bake
40 minutes. Uncover and top with
cheese. Bake another 3 minutes (I covered
mine for this extra time). Remove from
oven and let stand 5 minutes before serving.
Cut into squares to serve.
Refrigerate leftovers.
Comments:
This recipe came from a booklet titled Tried & True Money-Saving
Meals - from Creamettes. The book let
dates 1981 but they are still just as good today as they were back then. I thought about using the Italian sausage but
at the last minute decided to use lean country sausage. This dish is delicious and would be a great
dish for just about any time but especially Brunch. I think it would also be good made with
bacon, ground beef, chicken, and even ham.
This is a fun dish to play with and I can't wait to try some of the
other dishes inside its covers.
Comment from Food Tester Carol: What makes this dish different and an interesting "eat" is the sausage and the way it works with the cheddar and noodles. I like it better than traditional ground-beef noodle recipes and...yes...better than simple mac and cheese. It's delicious just out of the oven and I have to admit, even cold!
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