Beef Consomme' Egg Noodles

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READY IN: 38mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups dry wide egg noodles or 3 cups extra wide egg noodles
  • 2
    (10 3/4 ounce) cans campbell beef consomme soup
  • 12
    ounces hot water
  • 1
    tablespoon butter or 1 tablespoon margarine
  • 1
    large bay leaf
  • Pam cooking spray
  • aluminum foil
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DIRECTIONS

  • Put 4-6 quarts water on stove to boil.
  • Add dry noodes. Bring back to boil and cook 7 minutes.
  • Drain. Do not rinse.
  • Oven temperature 350*.
  • In 9 X 13 glass pan, spray Pam or grease the pan.
  • Add the consomme'.
  • Rinse out the cans with the hot water.
  • Add to the pan and stir.
  • Add the butter or margarine and bay leaf.
  • Add the precooked noodles and stir until all are covered in consome'.
  • Cover the dish with foil.
  • Bake 20 to 30 minutes.
  • Stir twice while cooking.
  • Serve right from the dish. Add salt and pepper and more margarine if you prefer.
  • Note: Sometimes I added a cup of sliced onion with the noodles while cooking. Some like it that way.
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