Noodle-Egg Bake Recipe
Ingredients
2 cups (half an 8-ounce package) fine noodles
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup milk
1/4 cup mayonnaise or salad dressing
1 teaspoon Worcestershire sauce
6 hard-cooked eggs, shelled and sliced
3 tablespoons grated Parmesan cheese
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.
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.
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