I also found the base for this recipe on allrecipes.com. I changed it a little and vegetarianized it! Pixie mmmmm'd with gusto throughout the whole meal.
- 1 (12 ounce) package egg noodles
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese
- 1 cup frozen green peas
- 1 cup of reconstituted chicken style textured vegetable protein (tvp) or equivalent
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 4 oz of canned sliced mushrooms (I used shitake) or sauteed fresh mushrooms
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp black pepper
- 1 cup crushed bread crumbs, potato chips, or corn flakes
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Saute onions in a small amount of olive oil, just until translucent
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tvp, soup, mushrooms, salt, onion powder, garlic powder, and black pepper. Transfer to a 9x13 inch baking dish, and top with bread crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.