Sunbonnet Casserole - cooking recipe

Ingredients

4 oz. medium noodles
1 (10 1/2 oz.) can condensed cream of celery soup
1/2 c. milk
4 hard-cooked eggs, diced
1/4 c. chopped green pepper
2 Tbsp. chopped onion
1 Tbsp. chopped pimiento
1/4 c. buttered bread crumbs

Preparation

Cook the noodles in boiling salted water until tender (about 5 minutes).
Drain and rinse.
While the noodles are cooking, combine the cream of celery soup and milk; mix well.
Add the eggs, green pepper, onion and pimiento.
Fold into the noodles. Pour into a greased 1-quart casserole or 4 individual casseroles. Sprinkle with the bread crumbs.
Bake in moderate oven (350\u00b0) until lightly browned (about 20 minutes).
Makes 4 servings.