Company Casserole Recipe

Name: Company Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 oz.) pkg. Reames frozen egg noodles, cooked, drained and rinsed; 4 Tbsp. butter or margarine; 4 Tbsp. flour; 1 c. chicken broth; 1 1/2 c. milk; 1/2 c. dry sherry; 1 pkg. green onion dip mix; 2 c. cooked, cubed chicken or turkey; 1 small can mushrooms, sauteed in butter; 1/4 c. grated Gruyere cheese; 1 tsp. butter or margarine

Servings: persons

1 (12 oz.) pkg. Reames frozen egg noodles, cooked, drained and rinsed
4 Tbsp. butter or margarine
4 Tbsp. flour
1 c. chicken broth
1 1/2 c. milk
1/2 c. dry sherry
1 pkg. green onion dip mix
2 c. cooked, cubed chicken or turkey
1 small can mushrooms, sauteed in butter
1/4 c. grated Gruyere cheese
1 tsp. butter or margarine

1
Melt butter or margarine, stir in flour and cook over low heat until bubbly.
2
Add broth and milk.
3
Bring to boil.
4
Cook for one minute, stirring constantly.
5
Add sherry, green onion dip mix, salt and pepper.
6
Place noodles in 2-quart buttered casserole. Add chicken and mushrooms.
7
Pour sauce over the top and bake at 350u00b0 for 30 minutes, covered.
8
Remove cover, sprinkle with cheese and dot with remaining butter or margarine.
9
Bake 10 more minutes to melt cheese.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (12 oz.) pkg. Reames frozen egg noodles, cooked, drained and rinsed, 4 Tbsp. butter or margarine, 4 Tbsp. flour, 1 c. chicken broth, and more.

Yes, Company Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Company Casserole

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