Sunbonnet Casserole

1. 1

   Cook the noodles in boiling salted water until tender (about 5 minutes).

2. 2

   Drain and rinse.

3. 3

   While the noodles are cooking, combine the cream of celery soup and milk; mix well.

4. 4

   Add the eggs, green pepper, onion and pimiento.

5. 5

   Fold into the noodles. Pour into a greased 1-quart casserole or 4 individual casseroles. Sprinkle with the bread crumbs.

6. 6

   Bake in moderate oven (350u00b0) until lightly browned (about 20 minutes).

7. 7

   Makes 4 servings.

No additional tips available.