Nana’s Egg Noodle Stuffing

Preparation

1 Preheat the ven to 375 degrees. Cook the pasta al dente, drain and set aside.
2 Heat the vegetable oil in a large saute pan over medium heat. Add the onion and celery and cook for 3-4 minutes.
3 Add the mushrooms and cook for 5 minutes stirring occasionally, or until most of the liquid in the pan has evaporated and the mushrooms have softened.
4 Add the vegetables to the pasta and toss to distribute ingredients evenly.
5 Stir in the melted fat, eggs and salt and pepper. Mix well and spoon the mixture into a baking dish. Bake for 40-50 minutes or until the top is browned and crispy.
6 Makes 6-8 servings

Special instructions

My mother actually called this “filling.” I suppose that’s because we all loved it so much we ate a lot of it and got filled up! I double the recipe.

If you like crispy stuffing, make this in a shallow baking dish; for moister stuffing use a deeper dish.

This is pareve but could be meat if you use chicken fat instead of melted margarine.