Parsley Noodle Casserole
|Bow tie noodles||1⁄2 Pound|
|Seasoned salt||1 1⁄2 Teaspoon|
|Seasoned pepper||1⁄8 Teaspoon|
|Instant minced onion||1 1⁄2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
About 1 1/2 hours before serving: Cook noodles as label directs; drain.
Preheat oven to 375 °F.
In large bowl, combine hot drained noodles with 1 1/2 tablespoons butter, seasoned salt and pepper, onion, parsley.
Turn into greased 1-quart casserole; dot with 1 tablespoon butter.
Combine beaten eggs with milk; pour over noodles in casserole; bake 40 minutes.