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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I found this on an old recipe card while doing some cleaning. I think it belonged to my great aunt Mildred. It said At Mabel Grandy's luncheon in Eau Claire, on Saturday, July 27th. There was also a note on it: I use a little more than a cup of the noodles as it thickens more if you do. I didn't put any onion in mine as I don't like them. Preparation time does not include time in refrigerator. Ingredients:
1 (10 3/4 ounce) can mushroom soup |
1 cup cheddar cheese, diced |
1 tablespoon instant minced onion |
1 cup uncooked egg noodles |
1/4 lb dried beef, cut in bite-size pieces |
2 hardboiled egg, sliced |
1 cup milk |
Directions:
1. In a buttered 1 1/2 quart casserole dish, stir soup to a creamy consistency.
2. Add all other ingredients.
3. Store, covered, in the refrigerator at least 3 to 4 hours- overnight or all day.
4. Bake, uncovered, at 350 degrees for 1 hour.
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