| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Pasta, Casseroles |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(12 oz) noodles |
| 2 |
|
Eggs; well beaten |
| 2 |
c |
Cheddar cheese; grated |
| 1 |
c |
Celery; finely diced |
| 1 |
c |
Onion; finely chopped |
| 4 |
tb |
All purpose flour |
| 5 |
tb |
Margarine or butter |
| 2 |
c |
Milk |
| 1 |
c |
Dry bread crumbs |
INSTRUCTIONS
1. Cook noodles; drain, rinse with cold water, drain again and pour into a
large mixing bowl. Add eggs and mix well.
2. While noodles are cooking, prepare the onion and celery sauce. Melt 3 tb
margarine; add celery and onions and cook until tender.
3. Blend flour and milk; add to celery and onion mixture. Cook over low
heat, stirring constantly. Add salt and pepper to taste and set aside.
4. Melt the remaining margarine and mix well with bread crumbs.. Sprinkle
the bottom of a 9" by 13" buttered baking dish with half of the bread
crumbs.
5. Place half of the prepared noodles on top of the bread crumbs; sprinkle
half of the cheese over the noodles; add the rest of the noodles and then
the rest of the cheese over all. Cover with the sauce and then the
remaining crumbs.
6. Bake in a 350 degree oven for 50-60 minutes; cut into squares and serve
hot.
Recipe by: Knishes and Know-How, by Lilly Abramovitz
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Nov 15, 1998, converted by MM_Buster v2.0l.
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