Green Spinach Noodles Casserole
Serves 6 to 8. From Betty Istre.
Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!
½ chopped onion
½ cup chopped celery
1 stick butter
1 can cream of celery soup
1 can cream of mushroom soup
1 (8-oz.) can sliced mushrooms
2 cups chopped cooked ham, chicken or turkey
1 (6-oz.) package spinach noodles, boiled until barely done, drained
1 cup diced cheese (Colby cheese is really good)
1 (8-oz.) carton sour cream
1 cup shredded Cheddar cheese
Directions: Sauté onions and celery in butter until clear.
Add soups and mushrooms. Mix well and gradually add 1 soup can of water.
Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.
Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).
Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.