Cheese and Noodle Ring

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Buffet supper special. To serve 12, double recipe, bake in shallow pans and serve cut in squares, creamed food on top

Ingredients

  • 3 tblsp. chopped onion
  • 3 tblsp. diced pimiento
  • ¾ tblsp. butter or regular margarine
  • 1 egg, slightly beaten
  • 1 c. milk, scalded
  • 1 c. cut-up sharp process cheese
  • 1 tsp. salt
  • tsp. pepper
  • c. cooked noodles (¾ c. uncooked)
  • 1 c. soft bread crumbs

Method

  • Cook onion and pimiento in butter until onion is tender (do not brown).
  • Combine egg, milk, cheese, salt and pepper.
  • Mix noodles and bread crumbs with cheese mixture. Add onion and pimiento. Pour into greased ring mold or loaf pan. Set in pan of warm water and bake in moderate oven (350°) 1 hour.
  • Unmold and serve with creamed foods, such as chicken, fish or vegetables.