Kay's Recipes n Stuff: Next-Day Noodles Casserole

Welcome to Kay's Recipes n Stuff!

1 can (4 ounces) mushrooms, drained, reserving liquid
1/3 chopped onion
1/4 cup butter or margarine
3 tablespoons flour
3/4 teaspoon salt
Dash pepper
Dash cayenne
3 cups milk and mushroom liquid
2 cups cubed cooked pork, beef, ham, chicken, turkey, or other meat
1 tablespoon salt (optional)
3 quarts boiling water
8 ounces (5 1/2 to 6 cups) medium egg noodles
Grated Parmesan cheese
Paprika

Saute' mushrooms and onion in butter until crisp-tender. Blend in flour and seasonings; add milk and mushroom liquid. Cook, stirring constantly, until sauce thickens. Add cooked meat.

Meanwhile, add 1 tablespoon salt to rapidly boiling water. You can omit the salt. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occassionally, 5 to 6 minutes. Drain in colander. Combine noodles with sauce in 2-quart casserole; top with Parmesan cheese and paprika. Bake at 400 F. about 20 to 25 minutes or until bubbling and browned.
4 to 6 SERVINGS.

Kay's Tip: Instead of medium egg noodles, use 6 to 6 1/2 cups of wide egg noodles. Cook uncovered for 5 to 6 minutes. Proceed as above.

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)