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Scrambled Eggs in Corn Casserole Recipe

Ingredients

1 (10 ounce) package egg noodles

1 cup water

1 tablespoon butter

4 large potatoes, peeled and cubed

1 large onion, diced

1 (14 ounce) can cream-style corn

1 (10.75 ounce) can condensed cream of mushroom soup

Directions

Bring a large pot of water to a boil, then add noodles and cook for about 20 seconds. Drain noodles; rinse with cold water.

Curry butter in small skillet; bring to a boil over low heat, stirring constantly.

Add potatoes and onion, stirring until potatoes are translucent; drain. Stir in cream of mushroom soup and cream pasta.

To serve, in a mixer bowl blend egg noodles, water, butter, potatoes and onions.