Pittsburgh Peas and Noodles

August 18, 2015

Pittsburgh Peas and Noodles

  • 4 c. Egg Noodles – medium wide
  • 1/2 c. Mayonnaise – reduced fat
  • 1/3 c. Sweet Onion – chopped
  • 1 can Cream of Chicken Soup – low fat
  • 1/2 c. Milk – low fat
  • 1 c. Cheddar Cheese – reduced fat, mild , shredded, divided
  • 1 1/4 c. Green Peas – frozen
  • 2 T. Margarine
  • 2/3 c. Breadcrumbs – fine
  • 2 Roma Tomatoes

Preheat oven to 425 ºF. Cook egg noodles 4 to 5 minutes, until just done. In a large mixing bowl, combine mayonnaise, onion, soup, milk and 1/2 c. cheese. Gently mix in noodles. Pour mixture into an 8 or 9 inch baking pan. Cover noodles evenly with peas. In a small saucepan, melt margarine. Mix breadcrumbs with melted margarine, and sprinkle evenly over peas. Slice tomatoes and layer over breadcrumbs. Sprinkle remaining cheese over tomatoes. Bake 16 to 18 minutes or until hot.

Serves 4

Jennifer Bornes, Mechanicsburg

Finalist – Snap Beans/Lima Beans/Peas
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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