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Leftover Noodles Casserole

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“I make this when I have left-over, cooked lasagna noodles. I just slice them up and use them like any cooked pasta noodle. This is good at room temperature or as leftovers. You can use a commercially-made, dry onion soup mix or make your own, Copycat Lipton's Onion Soup Mix (that's what I use).”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 cups noodles, cooked
  • 2 tablespoons ghee or 2 tablespoons butter
  • 12 cup green pepper, chopped
  • 12 cup celery, chopped
  • 12 cup onion, chopped
  • 3 eggs, beaten
  • 1 cup any shredded cheese
  • 34 cup sour cream
  • 34 cup milk
  • 2 12 tablespoons onion soup mix (or 1/2 of an envelope)
  • 12 teaspoon salt (if NOT using commercial onion soup)
  • 2 tablespoons breadcrumbs, for topping (optional)

Directions

  1. Melt ghee in saucepan.
  2. Add the peppers, celery and onions and cook til soft. Remove from heat.
  3. In a large bowl, combine the eggs, cheese, sour cream, milk, soup mix, salt.
  4. Add the cooked vegetables, scraping the pan to get all the melted butter. Combine.
  5. Add the noodles and mix well.
  6. Pour into a greased 2-quart casserole.
  7. Sprinkle with bread crumbs and dot with ghee if desired.
  8. Bake 350 degrees for 40-minutes or until a test knife comes out clean.
  9. Let cool for 20-minutes and serve.

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