Noodle Casserole

Name: Noodle Casserole
Yield: serves 4
Ingredients: 1/4 cup (1/2 stick) butter; One 8-ounce can sliced mushrooms, drained, or 1 cup sliced fresh mushrooms; 1/4 cup finely chopped onion; 1/4 cup finely sliced blanched almonds; 1 clove garlic, minced, or 1/4 teaspoon garlic purée; 1 tablespoon fresh lemon juice; One 10 3/4-ounce can French onion soup; 2 cups fine-cut noodles, uncooked

December 14, 2011

Recipe information

Yield
serves 4

Ingredients

1/4 cup (1/2 stick) butter

One 8-ounce can sliced mushrooms, drained, or 1 cup sliced fresh mushrooms

1/4 cup finely chopped onion

1/4 cup finely sliced blanched almonds

1 clove garlic, minced, or 1/4 teaspoon garlic purée

1 tablespoon fresh lemon juice

One 10 3/4-ounce can French onion soup

2 cups fine-cut noodles, uncooked

Preparation

Melt the butter in a large skillet. Add the mushrooms, onions, almonds, garlic, and lemon juice, and sauté gently for about 10 minutes. Stir in the soup and bring to a boil. Add the noodles; reduce the heat, cover, and simmer for about 5 minutes. This is very good served with chicken or beef.

Paula Deen's Kitchen Classics

TagsCasserole Noodle Pasta & Noodles American Mushroom Vegetable Almond Nut Side Dinner Vegetarian Saute Cookbooks

Recipe notes

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