Yield: 12 Servings
|8 ounces||Fine Egg Noodles; 1 Pk|
|4 eaches||Eggs; Lg, Beaten|
|2 eaches||Slices Bread; *|
|2 pounds||Lean Ground Pork|
|2 tablespoons||Onion; Chopped|
|2 tablespoons||Parsley; Chopped|
|½ teaspoon||Garlic Powder|
|2 cups||Monterey Jack; Shredded|
|2 cups||Cheddar; Md, Shredded|
|1 x||Parsley; Chopped|
* The two slices of fresh bread should have the crusts removed and they
should be torn into small pieces.
Cook the noodles according to the package directions and drain. Mix 2 eggs, the salt and noodles together and set aside. Combine the bread and milk and set aside. Pan fry the pork and onion until the pink color disappears from the meat and drain off the excess fat. Combine the meat and onion mixture with the milk mixture then add the parsley, sage, garlic powder and pepper and set aside. Combine the cheeses and reserve ⅓ of the mixture. To assemble the casserole, spread ⅓ of the noodles in the bottom of a 3-quart baking dish.
Cover with ½ of the meat mixture and top with ½ of the remaining cheese mixture. Repeat ending with the noodles. cover and bake in a preheated 350 degree F. oven for 45 minutes. Combine the reserved cheese with the 2 remaining eggs and spread over the noodles. Return to the oven and bake, uncovered, for another 10 minutes. Garnish with strips of pimento and chopped parsley.