Monday, August 1, 2016



16 ounces uncooked medium noodles
½ cup chopped onion
2 tablespoons butter or margarine
3 cans (10 ½ ounces each) condensed cream of mushroom soup
1 can (4 ounces) pimiento, chopped
2 tablespoons finely chopped pickled hot green chili pepper (remove stems and seeds)
3 to 4 cups cut-up cooked chicken or turkey
Salt and pepper
2 to 3 cups shredded sharp Cheddar cheese (8 to 12 ounces)

Heat oven to 350°. Cook noodles as directed on package; drain. In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento and chili pepper.
In greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake uncovered about 45 minutes. 8 to 12 servings.

I usually use 12 ounces of noodles; 16 ounces seems to be too much noodles.
I also use more onion than it calls for and a little more cheese.

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