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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I came up with this the other night trying to think of something different to do with noodles. The family scraped the pan clean, so I figured I'd better put it here, so I don't forget it! Ingredients:
8 -10 ounces egg noodles, cooked and drained |
4 tablespoons butter |
4 tablespoons flour |
1 pint half-and-half |
5 ounces cream of chicken soup |
3 ounces softened cream cheese |
1 tablespoon chicken soup base |
1/4 teaspoon pepper |
1 tablespoon dried parsley |
1 teaspoon aunt jane's krazy mixed up salt |
milk, if needed to thin sauce |
Directions:
1. In large saucepan, melt butter and add flour to make a roux. Whisk in half n half and soup.
2. Add cream cheese, soup base, pepper, parsley and Jane's salt.
3. Cook on med-low, stirring until thickened. If it gets to thick, add some milk to thin.
4. When thickened, add drained noodles and mix together.
5. Pour into a greased 11 x 7 casserole.
6. Bake at 350 for about 25 minutes.
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