Bun Noodle Casserole

Whether you file this easy recipe as an egg casserole or a chicken casserole is up to you, both ingredients feature prominently in the irresistible Asian-inspired noodle dish.

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cup
  • Prep: 35 mins
  • Bake: 35 mins 350°F

Bun Noodle Casserole

Directions

  1. Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. In a medium saucepan cook ramen noodles according to package directions, except set aside the seasoning packet. Drain noodles; set aside.
  2. Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, celery, the 1/3 cup chopped sweet pepper, and the onion; cook about 8 minutes or until tender. Stir in salt, curry powder, and the reserved seasoning packet. Cook and stir for 1 minute more. Stir in chicken and cooked ramen noodles. Set aside to cool slightly.
  3. In a large bowl whisk together eggs and milk. Stir in chicken mixture. Transfer to the prepared casserole. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serve warm. If desired, sprinkle with additional sweet pepper.

From the Test Kitchen

*Tip:

Use deli-roasted chicken, leftover cooked chicken, or poached or sauteed chicken.

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Nutrition Facts (Bun Noodle Casserole)

  • Per serving:
  • 366 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 250 mg chol. ,
  • 872 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 34 g pro.
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