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Noodle-Egg Bake Recipe
|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|
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 mg
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
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 (350Â°) for 20 minutes, or until bubbly.