Noodle Casserole

Name: Noodle Casserole
Yield: 4 servings
Ingredients: 1/3 cup dried mushrooms; hot water; 2 TB. butter; 1 small onion, chopped (about 1/4 cup); 1 lb. smoked turkey or boiled ham, diced; 6 sun-dried tomatoes, chopped; 1/2 lb. cooked egg noodles (cooked according to package directions); 1/4 tsp. salt, or salt to taste; 1/4 tsp. freshly ground black pepper; 2 large eggs, beaten; 1 cup light cream or half-and-half; 1/2 cup grated Swiss or Monterey Jack cheese

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

This dish is ideal for a buffet-style brunch or any informal get-together.

Difficulty: Intermediate

Ingredients

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1/3 cup dried mushrooms
hot water
2 TB. butter
1 small onion, chopped (about 1/4 cup)
1 lb. smoked turkey or boiled ham, diced
6 sun-dried tomatoes, chopped
1/2 lb. cooked egg noodles (cooked according to package directions)
1/4 tsp. salt, or salt to taste
1/4 tsp. freshly ground black pepper
2 large eggs, beaten
1 cup light cream or half-and-half
1/2 cup grated Swiss or Monterey Jack cheese

Instructions

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Preheat the oven to 350°F.

Lightly butter a casserole.

Place the mushrooms in a small bowl, cover with hot water, and let them soften for about 10–.

Rinse and drain the mushrooms and set them aside.

(If you use shiitake mushrooms, cut off and discard the tough inedible stems.

If you use large mushrooms, chop or slice them.) Melt the butter over moderate heat in a skillet.

When the butter looks foamy, add the onion and cook it 3– or until it has softened.

Add the mushrooms, turkey or ham, and sun-dried tomatoes and cook another minute.

Remove the pan from the heat and set it aside.

Place the noodles in a bowl and add the meat mixture, salt, and pepper.

Beat the eggs and cream separately and add them to the bowl.

Stir ingredients to coat the noodles thoroughly.

Pour the mixture into the prepared dish.

Top with the cheese.

Bake or until the top is crusty and golden brown.

CIG to Cooking Basics Recipe Section 8, Page PAGE 13

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