| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(4 oz.) egg noodles |
| 1 |
cn |
Mushroom soup |
| 1/2 |
c |
Milk |
| 2 |
ts |
Minced onion |
| 2 |
ts |
Prepared mustard |
| 1 |
c |
Sour cream |
| 2 |
c |
Cooked ham; diced |
| 1/4 |
c |
Dry bread crumbs |
| 1 1/2 |
ts |
Melted butter or magarine |
| 1 |
tb |
Parmesan cheese. |
INSTRUCTIONS
Cook noodles according to directions, until tender. Blend soup and milk.
Add mustard, onion, sour cream and ham. Blend well. Stir in drained
noodles. Pour into a greased 1-1/2 qt casserole. top with blended crumbs
mixed with the melted butter and parmesan cheese. Bake uncovered at 350
degrees for 30 - 40 minutes. (until brown and bubbly)
Serves 4-6
Posted to Bakery-Shoppe Digest by Shelley Sparks <ssparks@mailbox.arn.net>
on Feb 22, 1998
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