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Noodle-Egg Bake

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Ingredients
  Fine noodles 2 Cup (32 tbs) (Half An 8-Ounce Package)
  Condensed cream of celery soup 10 3⁄4 Ounce, condensed
  Milk 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  Hard-cooked eggs 6 , shelled and sliced
  Grated parmesan cheese 3 Tablespoon
Directions

Cook noodles, following label directions; drain.
Place in a greased shallow 4-cup baking dish.
Combine celery soup, milk, mayonnaise or salad dressing, and Worcestershire sauce in a small saucepan; heat slowly, stirring constantly, until smooth and hot; stir half into noodles.
Place egg slices over noodle mixture; spoon remaining sauce over eggs.
Sprinkle Parmesan cheese on top.
Bake in moderate oven (350°) for 20 minutes, or until bubbly.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Noodle
Interest: 
Everyday
Servings: 
4

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Your rating: None
4.0125
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 545 Calories from Fat 243

% Daily Value*

Total Fat 27 g41.9%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 433.8 mg144.6%

Sodium 666.4 mg27.8%

Total Carbohydrates 50 g16.6%

Dietary Fiber 2.5 g9.8%

Sugars 4.2 g

Protein 24 g48.2%

Vitamin A 14.5% Vitamin C 0.27%

Calcium 26.6% Iron 12.5%

*Based on a 2000 Calorie diet

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Noodle-Egg Bake Recipe