Recipe 1036 - Egg Noodle Tetrazzini
Recipe 1036 - Egg Noodle Tetrazzini
(by Shirley McNevich)
1 1/2 cups water
1 cup milk
1 TBSP butter
3 3/4 cups uncooked wide egg noodles
1 cup frozen peas (thawed and drained)
1 - 10.75oz. can Campbell's cream of mushroom soup
2 cups chopped cooked chicken
3/4 cup Parmesan cheese
In a large saucepan over medium heat add water, milk and butter--stir and
bring to a boil. Add dry egg noodles--stir until dry noodles are coated. Add
drained peas--stir. Stir and bring back to a boil--turn heat back to simmer and
cover with a lid. Simmer about 10 minutes (stir occasionally)--cook until
noodles are done to your taste and liquid is almost gone. Remove lid--add
soup, chicken pieces and Parmesan cheese--stir and cook until hot enough
to serve.
Continue to:
Other Recipes:
- 1230 - Stovetop Meatball Stew
- 1056 - Italian Buttermilk Cake
- 1088 - Bisquick Pumpkin Bread
- 1027 - Marshmallow Fudge
- 1237 - Homemade Tomato Soup
- 1122 - Smooth Chocolate Glaze
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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