Pecan Parmesan Noodle Casserole Recipe

  • 1 (8-oz.) package medium-size egg noodles
  • 1-1/2 teaspoon salt
  • 1/2 cup margarine, plus extra to toss noodles after cooking
  • 1 cup pecans, chopped
  • 3/4 cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 6 saltine crackers, crushed
  •  Salt and pepper to taste
  •  Grated Parmesan cheese
  • 1 cup Half and Half
  •  Paprika to sprinkle
  • prepTime PT10M
  • cookTime PT55M
  • totalTime PT56M
  • recipeYield 6 servings

Yield: 6
Prep Time: 15 minutes.
Cook Time: 1 hour 15 minutes.
Total Time: 1 hour 30 minutes.

In a Dutch oven, cook the noodles with the 1-1/12 teaspoons of salt in lots of boiling water until just tender; do not overcook! Drain noodles as soon as they are tender, and toss with a small amount of extra margarine. While noodles are cooking, melt the 1/2 cup margarine, and saute the pecans, parsley, garlic, and crackers for about 5 minutes. Prepare a 2-quart baking dish with spray-oil. Make three layers of ingredients, beginning with 1/3 of the drained noodles, 1/3 pecan mixture, salt and pepper to taste; sprinkle liberally with grated Parmesan cheese. Repeat the layers 2 more times. Pour the Half and Half over the entire casserole; then run a flat-blade knife around the edges of the dish to allow the Half and Half to seep down. Cover and bake at 350 degrees for 35 minutes. Uncover and sprinkle with paprika; then cook an additional 5 minutes, or until just browned on top. Serves 6