 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
If you like salami, you'll love this rich and creamy bake from Diana Duda. I usually make several of them at the same time- one to eat right away and two or three to freeze for later, she pens from Glenwood, Illinois. Ingredients:
6-1/2 cups uncooked egg noodles |
1 cup chopped green pepper |
1/2 cup chopped onion |
2 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
3/4 cup milk |
8 ounces hard salami, cubed |
3/4 cup shredded mozzarella cheese |
3/4 cup shredded provolone cheese |
2 tablespoons dry bread crumbs |
Directions:
1. Cook noodles according to package directions. Meanwhile,in a large skillet, saute green pepper and onion in butter until tender. Remove from the heat; whisk in soup, sour cream and milk until blended.
2. Drain noodles. Add the noodles, salami and cheeses to the soup mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 20-22 minutes or until top is lightly browned. Yield: 6-8 servings.
|
|