aste. Pour sauce over the noodle and corned beef mixture; stir
Cook noodles as directed on package.
Drain well and add mushroom soup, evaporated milk and mushrooms.
Spread half of noodle mixture in bottom of 9 x 13-inch baking dish.
Sprinkle with layer of shredded cheese.
Spread on remaining noodles.
Sprinkle again with shredded cheese and top with buttered bread crumbs. Bake at 350\u00b0 until bubbly and slightly browned.
In a buttered medium-size casserole dish, blend soup and milk.
Stir in cooked noodles, chicken and pimento.
Top with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes. Yield: 3 to 4 servings.
nd reserve for use in Noodle Soup; let them cool. Discard
Mix all ingredients except 1/2 cup of corn flakes.
Pour into buttered 9 x 12-inch baking dish.
Add a little chicken broth if needed.
Top with the other 1/2 cup of corn flakes.
Bake in oven 1 hour or in microwave for 20 minutes, turning every 5 minutes.
Cook the noodles as directed in the recipe for Ukrainian LOKSHYNA (egg noodles).
Mix the drained noodles with the melted butter.
Mix in the ham and cheese.
Combine the egg, cream, and salt, and add to the mixture.
If the ham is very salty, reduce the salt or omit it.
Spoon into a buttered baking dish and top with the buttered bread crumbs.
Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.
Cook the noodles as directed in the recipe for Lokshyna.
Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles.
Sprinkle lightly with salt and mix well.
Combine the egg with the cream and cottage cheese.
Season to taste with salt.
Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish.
Top with the buttered bread crumbs.
Bake in a moderate oven (350\u00b0F) for about 40 minutes.
Serve as a main dish with a vegetable salad.
Cook rigati 12 minutes; drain.
Cut up tomatoes, keeping juice; add seasonings.
Slice cheese in uniform slices.
Put a layer of noodles, then tomatoes, then cheese; continue until you end up with sauce and cheese.
Place cubed buttered bread over entire top of dish.
Bake in 325\u00b0 oven for 1 hour.
Season the pork chops; roll in flour and fry until brown.
Add the soup and water; cook until the meat is tender (about 3/4 hour).
Boil the noodles; drain and add meat, green pepper, pimento, grated cheese and corn.
Mix well.
Cover with buttered bread crumbs.
Bake for 45 minutes.
Will serve about 16.
Dip chicken in reserved chicken broth, then coat with bread crumbs; set aside.
Combine sour cream, egg, garlic and flour until smooth.
Add onion, spinach and 1/2 of cheese.
Spread in buttered baking dish.
Top with chicken and remaining bread crumbs.
Bake at 350\u00b0 for 35 minutes.
Top with remaining cheese and bake 10 to 15 minutes more.
Brown ground beef in skillet.
Season with onion powder, salt and pepper.
After browning, add cream of chicken soup; mix well.
Add one soup can full water and mix well.
Simmer on low 25 minutes.
Mix in cooked and drained noodles and transfer this to a buttered baking dish.
Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
Bake the casserole uncovered in 325\u00b0 oven for 25 to 30 minutes.
Blend soup and milk in a 6 cup casserole.
Mix in tuna, noodles, beans and onions; top with buttered bread crumbs (toast, butter and crumble).
Bake in a hot 400\u00b0 oven for 25 minutes or until bubbly hot.
Drain noodles.
Melt butter in saucepan.
Blend in flour and seasonings.
Stir in milk gradually.
Cook until thickened, stirring constantly.
Combine noodles, sauce and ham.
Pour into buttered 2-quart casserole.
Top with crumbs.
Bake at 350\u00b0 for 20 minutes.
Cook chicken and dice.
Cook noodles in chicken broth.
Saute celery and onion in butter.
Mix all ingredients, except bread crumbs, and put into a casserole dish.
Top with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Spray a 3 quart baking dish with cooking spray.
Combine soup, sour cream, peppers, onions and mushrooms in a medium size bowl Layer 1/2 noodles ham and cheese topping with half the soup mixture; repeat layers.
Sprinkle with the buttered crumb topping.
Bake in oven at 350 degrees for 45 minutes.
br>Evenly sprinkle with the buttered bread crumbs.
Bake at
To make the herb and noodle salad, soak noodles in boiling
Cook noodles until tender.
Drain.
Grease casserole with butter, 9 x 13-inch.
Mix noodles, cottage cheese and sour cream. Put in casserole.
Sprinkle buttered crumbs on top and bake, uncovered, in 350\u00b0 oven for 35 to 40 minutes.
Sprinkle cheese on top and return to oven for about 10 minutes or until cheese is melted.
Brown onion in butter. Stir in soup, milk and 1 1/2 cups cheese.
Heat until cheese melts. Blend with noodles.
Pour into a buttered 3-quart casserole dish.
Sprinkle on crumbs or onions and bake at 350\u00b0 for 45 minutes to 1 hour.
Cook noodles until tender.
Drain.
Add next 3 ingredients; put buttered crumbs on top.
Bake at 350\u00b0 until bubbly and brown.