March 10, 2013
Permitted use provided by: MissHomemade.com
- 1 TBS salt
- 8 oz egg noodles
- 1 cup evaporated milk
- 1 cup lukewarm water
- 2 TBS onions, minced
- 1/4 tsp paprika
- 1/8 tsp thyme
- 3 eggs, slightly beaten
- salt and pepper to taste
- class="ingredient"1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1 TBS butter
PREHEAT oven to 325 degrees and grease a 2 quart casserole dish.
Add 1 TBS salt to water in a pot and bring to a boil. Gradually add the egg noodles and cook until tender. Drain.
In a bowl, mix the remaining ingredients together and then add the noodles. Pour into the prepared casserole dish. Season with salt and pepper. Cover and place the casserole dish in a pan of hot water and bake for 1 hour or until firm.
Mix the mushroom sauce ingredients together and heat in a small saucepan. Pour over a slice of the custard.
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