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Top Ramen Casserole

Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large saucepan over medium high heat, cook noodles in 2 cups of water until tender.
  2. Include only one seasoning packet from the Top Ramen Noodles.
  3. Stir in frozen peas and continue cooking for 2 min. Remove from Heat. Add mushroom soup, water chestnuts, and frichik with liquid. Stir well. Pour into a casserole dish and cover with bread crumbs if desired.
  4. Bake at 350 until bubbly.
Recipe Notes

Variations to add:

Chopped Broccoli

Diced Worthington frozen smoked turkey

Celery and onions

Sliced mushrooms

Bac-os Imatation Bacon Bits

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Sauted Crookneck Squash

Sauted Crookneck Squash
Print Recipe
Summer Squash or Yellow Squash may also be used in this recipe.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Sauted Crookneck Squash
Print Recipe
Summer Squash or Yellow Squash may also be used in this recipe.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Wash and scrape squash. Slice thinly into a bowl and set aside.
  2. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute.
  3. Cover and cook on low heat 15 to 20 minutes, or until squash is tender.
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Vegetarian Egg Foo Young

Vegetarian Egg Foo Young
Print Recipe
A Vegetarian version of "Egg Foo Young"
Prep Time
30 minutes
Prep Time
30 minutes
Vegetarian Egg Foo Young
Print Recipe
A Vegetarian version of "Egg Foo Young"
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
Utensils Needed
  1. Medium mixing bowl
  2. Large mixing bowl 8"
  3. Frying pan or Wok
Directions
  1. Break 12 eggs into medium bowl. Add salt. Whisk until foamy. Set aside.
  2. Add 1/2 cup flour. In large bowl mix drained bean sprouts, water chestnuts, bamboo shoots, green onions, and tofu.
  3. Heat small frying pan on medium heat. Add 1 teaspoon oil.
  4. Combine eggs and vegetable mixtures. Divide into sixths. Fry each sixth in small pan, turning over and over (like pancake), until golden brown.
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