Sausage & Cheese Squares
|Polish sausage||1 Pound, sliced (Knackwurst)|
|Coarsely chopped celery||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Water||5 Cup (80 tbs)|
|Vegetable oil||1 Teaspoon|
|Medium noodles||3 Cup (48 tbs), uncooked|
|Eggs||2 , slightly beaten|
|Milk||2 Cup (32 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Grated monterey jack cheese||3⁄4 Cup (12 tbs)|
|Tomato||1 , cut in wedges (For Garnish)|
Butter a 9 inch square baking dish; set aside.
Melt butter in a medium skillet.
Saute sausage, celery and onion until onion is golden.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
In a large bowl, combine sauteed sausage mixture, eggs, milk, 1/2 teaspoon salt and parsley.
Gently stir in noodles.
Spoon into prepared baking dish.
Place casserole in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 55 minutes.
Remove casserole from oven.
Sprinkle with Monterey Jack cheese.
Bake 15 minutes longer.
Let stand 5 minutes before cutting into squares.
Garnish with tomato wedges.
Makes 4 servings.