Swiss Noodle Bake
|12 oz)Egg Noodles; uncooked|
|10 ozpackage frozen peas; thawed and drained|
|2/3 cupsliced mushrooms; drained|
|1/4 cuponion; chopped|
|1/2 cupbutter; or margarine|
|2 cupsshredded Swiss cheese|
|2 cupscooked ham; cut into 1 inch cubes|
|1 cuptomatoes; drained and cut into small pieces|
Swiss Noodle Bake Preparation
Cook egg noodles according to package directions, or make your own; drain.
Sauté peas, mushrooms and onion in 2 Tbs. Butter or margarine in medium
Saucepan for 3 minutes, remove from heat; set aside.
Melt remaining 6 Tbs. Butter or margarine in medium saucepan; remove from
Heat. Add flour, salt and pepper; stir until smooth. Return to heat; gradually add
Milk, stirring constantly, until thickened. Add cheese; stir until smooth and thick.
Combine egg noodles, cheese sauce, sautéed vegetables, ham cubes and tomatoes;
Mix until well coated. Turn into a buttered 3 quart casserole. Cover; bake at 350
For 25-30 minutes or until hot and bubbly.
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