"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Noodle Bake Recipe

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This recipe for Chicken Noodle Bake, by , is from Nancy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Mills
Added: Thursday, August 20, 2009


4 cups extra wide noodles (I use the homemade)
3 Tbs. butter or margarine
1 tsp. celery seed
1/4 cup onion, diced
1 (10 3/4 oz) cans cream of chicken soup
1 cup milk
2 cups grated cheddar cheese
1 (16 ox) can diced carrots, drained
1 (4 oz) can sliced mushrooms drained
1 cup peas
2 cups diced turkey or chicken
1 tsp salt
dash pepper
1 cup crushed corn flakes
1/2 cup bread crumbs

Cook noodles according to package directions, drain. In saucepan, melt butter, cook onion until tender, add celery seed, soup, milk and cheese, stir until cheese melts. Combine noodles, cheese sauce, carrots, mushrooms, peas salt and pepper. Pour into baking dish; top with crumbs-corn flakes. Bake at 350 oven for 30 minutes.

Number Of Servings:
Number Of Servings:
This makes about 2 casserole dishes full.




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