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Mushroom noodle casserole
Method
Place the noodles, mushrooms, eggs and peas in layers and pour on the white sauce.
Bake at 180 deg C for 10 mins. Then sprinkle another 2 tbsp. grated cheese on top.
Bake for another 10 mins. Decorate with parsley.
- Boil the noodles in salted water, drain and rinse in cold water to separate the noodles.
- Fry the mushrooms in butter till tender.
- Slice the hard boiled eggs.
- Boil the fresh green peas till done.
To assemble:
To make the white sauce:
- Melt butter, add flour and fry for 1 mins.
- Add the milk and beat till smooth.
- Add the grated nutmeg, half cup cheese, salt, pepper and mustard to taste.
Ingredients:
1 small packet egg noodles (200 gms.)
200 gms. fresh mushrooms
3 tbsp. butter
4 hard boiled eggs
1 cup fresh green peas
1 small packet egg noodles (200 gms.)
200 gms. fresh mushrooms
3 tbsp. butter
4 hard boiled eggs
1 cup fresh green peas
To make the white sauce:
2 tbsp butter
2 tbsp flour
2 cups milk
1/4 tsp. grated nutmeg
Half cup grated cheese
Salt, pepper and mustard to taste
To decorate: a few parsley leaves
RECIPES BY REHANA KHAMBATY
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