Recipe for Week #1 (Vegetarian Version)

Creamy Noodle Casserole

Ingredients:

 

1 package (12 oz) wholegrain pasta noodles

1 can cream of mushroom soup

1 can cream of celery soup

1 cup of milk

¾ tsp. of salt

½ tsp. of pepper

3 Tbsp. pimiento, chopped

1 cup celery, diced

1 cup yellow onion, minced

1 cup of frozen peas

1 ½ cups shredded cheese (cheddar or whatever kind you like)

2 Tbsp. butter or margarine, melted

¾ cup dry bread crumbs or crushed cracker crumbs/pieces

 

Directions:

Cook the pasta noodles and drain them.

Mix together the soups, milk, salt & pepper.  Stir the mixture into the noodles.

Add the pimiento, celery, onion, and peas.

Stir half of the cheese into the noodles (set the other half aside for topping).

Bake in a casserole dish at 400 degrees for 20 minutes.

Combine the melted butter with the crumbs.  Sprinkle over the casserole, and then add the remaining cheese. 

Bake approximately 5 more minutes until cheese is melted.

 

Serve with your family’s favorite Green Salad.