Sunbonnet Casserole

Serves: 5
Total Calories: 255


1 (8-ounce) package medium egg noodle
4 eggs, hard-boiled, peeled and diced
1 (10 3/4-ounce) can cream of celery soup
1/2 cup milk
1/4 cup green pepper, chopped
2 tablespoons onion, chopped , chopped
1 tablespoon pimento, chopped
1/4 cup bread crumbs


Reserve half the noodles for another recipe. Cook remaining noodles according to package directions. Combine all ingredients except bread crumbs in a large bowl; fold in noodles. Pour into a lightly greased one-quart casserole dish; sprinkle with bread crumbs. Bake, uncovered, at 350 degrees for 20 minutes, or until golden.

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Nutritional Facts:

Serves: 5
Total Calories: 255
Calories from Fat: 68

This Sunbonnet Casserole recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

More Recipes from the Summer In the Country Cookbook:
Beverly’s Fried Chicken
Country-Style Baked Potato Salad
Jen’s Pulled Pork
Super Hero Sandwich
Grandma Alice’s Tomato Salad
Mother’s Cucumber Salad
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8 Great Burgers
Grand Ma-Ma’s Deviled Eggs
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Shortcut to Grandma’s Pickles
Michele’s Fruit Sticks
Perfect Picnic Pineapple
Sandy’s Chicken-Rice Bake
Sunbonnet Casserole
Chicken Basket
Zesty Horseradish Coleslaw
Watermelon Lemonade
Lemon Daisy
Midwest Family Picnic Salad
Mexican Burgers
Country Corn Salad
Grilled Cuban Sandwiches
Zesty Bean Salsa
Ham & Macaroni Picnic Salad
Ada’s Famous Broccoli Salad
Picnic Barbecue Beans
Mike’s Grill Surprise
Homemade Potato Salad
Confetti Coleslaw
Grandmother’s Garden Macaroni Salad
Summertime Pasta Salad
Aunt B ’s Turkey Sandwich

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