Tomato Sauce and Noodles

Ingredients

• Boil 1/2 package of noodles until tender
• 1 can of DEL MONTE Canned Tomato Sauce
• 1/2 cup of noodle stock
• 1 teaspoon of salt
• 1 tablespoon of chopped onion
• 1 tablespoon of chopped celery
• 1/2 cup of crumbs

Method

1. 1

   Boil noodles until tender and drain, saving the stock.

2. 2

   Mix noodles with tomato sauce, noodle stock, salt, onion, and celery.

3. 3

   Pour into greased baking dish, sprinkle with crumbs, and bake for 40 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 133. The excerpt below is the record exactly as published.

1 tablespoon of chopped onion. Bring to the boiling point, stirring, and cook in the double boiler 35 minutes. Add 1 well beaten egg, cook 3 minutes and pour into a greased loaf pan. When cold and firm cut in slices, roll in crumbs, and brown in fat in a frying pan. TOMATO SAUCE AND NOODLES— Boil V2 package of noodles until tender and drain, saving the stock. Mix noodles with 1 can of DEL MONTE Canned Tomato Sauce, V2 cup of noodle stock, 1 teaspoon of salt, and 1 tablespoon each of chopped onion and celery. Pour into a greased baking dish, sprinkle with V2 cup of crumbs,

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