Next-Day Noodles Casserole

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.

Tuna Casserole

1/2 cup sliced celery
1/4 cup chopped onion
2 tablespoons butter or margarine
1 can (10 1/2 ounces) condensed cream of celery soup
1 soup can of milk
1 can (6 ounces) tuna, drained and flaked
2 tablespoons diced pimiento (optional)
1 tablespoon salt
3 quarts boiling water
8 ounces (5 1/2 to 6 cups) medium egg noodles
1/4 cup buttered bread crumbs

Cook celery and onion in butter until crisp-tender but not brown. Blend in soup and milk; add tuna and pimiento.

Meanwhile, add salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, 5 to 6 minutes. Drain in colander.

In 2-quart casserole, combine noodles and tuna mixture; top with crumbs. Bake at 350 F, for 25 to 30 minutes, or until lightly brown.
6 SERVINGS

Kay's Tip: In place of medium egg noodles, use wide egg noodles, or sea-shell macaroni.

Crab a la King

1 can (4-ounces) sliced mushrooms, drained, reserving liquid
1/4 cup chopped onion
2 tablespoons chopped parsley or 1 tablespoon dried parsley flakes
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
Dash pepper
Dash paprika
2 1/2 cups milk and mushroom liquid
1 to 2 cups cooked crab
2 tablespoons chopped pimiento (optional)

In saucepan, cook mushrooms, onion, and parsley in butter until soft - about 5 minutes. Blend in flour and seasonings. Remove from heat. Add milk and mushroom liquid; stir to blend. Return to heat. Heat to boiling, stirring constantly, until sauce thickens. Flake crab, removing cartilage; add crab and pimiento to sauce. Heat a minute or two. Serve on cooked regular spaghetti.
Yield; About 3 1/2 cups

Kay's Tip: In place of cooked crab, substitute imitation crab meat. Such as crab delights. I use store brand imitation crab meat with excellent results. Serve this dish with a green salad and Italian garlic bread.

Pasta: How To Cook Macaroni, Spaghetti and Noodles

Traditional Method: Add 1 tablespoon salt to 3 quarts rapidly boiling water in deep kettle. Add 7 or 8 ounces macaroni, spaghetti or noodles to water gradually so that water continues to boil. (If spaghetti strands are left whole, place one end in water; as they soften, gradually coil them into kettle until submerged.)

Boil uncovered, stirring occasionally, just until tender* (7 to 10 minutes or as directed on package). Test by cutting several strands with fork against side of kettle. Drain quickly in colander or sieve. If macaroni product is to be used in a salad, rinse in cold water.
4 To 6 SERVINGS.

Easy Method: Drop 7 or 8 ounces macaroni, spaghetti or noodles into 6 cups rapidly boiling salted water (4 teaspoons salt). Heat to rapid boiling. Cook, stirring constantly, 3 minutes.* Cover tightly. Remove from heat and let stand 10 minutes. Drain. If macaroni product is to be used in a salad, rinse in cold water.
4 To 6 SERVINGS.

*For thicker macaroni products, such as lasagne, kluski noodles, etc., follow manufacturer's directions.

NOTE: Toss cooked and drained macaroni, spaghetti or noodles with 3 tablespoons margarine or butter; this will keep pieces separated.