Sunbonnet Casserole
Sunbonnet Casserole combines tender noodles with creamy celery soup, diced eggs, and green peppers for a comforting, flavorful meal perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Cook the noodles in boiling salted water until tender, about 5 minutes.
- Drain and rinse the noodles.
- While the noodles are cooking, combine the cream of celery soup and milk; mix well.
- Add the diced eggs, chopped green pepper, chopped onion, and chopped pimiento to the soup mixture.
- Fold the soup mixture into the cooked noodles.
- Pour the mixture into a greased 1-quart casserole or four individual casseroles.
- Sprinkle with buttered bread crumbs on top.
- Bake in a moderate oven (350°F) until lightly browned, about 20 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of grated cheese to the noodle mixture before baking. If you don't have cream of celery soup, you can substitute it with cream of mushroom soup or make a homemade version using sautéed celery, onion, and cream. Adding some cooked chicken or mushrooms can also elevate this dish, making it more filling. This casserole is a comforting option for family gatherings or potlucks.
Serving Suggestions
Serve the Sunbonnet Casserole with a fresh side salad, such as Ms. Lindsey's Cole Slaw, for a refreshing contrast. This dish pairs beautifully with crusty bread or a light soup to round out the meal. For a more substantial dinner, consider serving it alongside roasted vegetables or a simple green bean dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F until warmed through. You can also microwave individual portions for quicker reheating, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sunbonnet Casserole contains roughly 647 calories, with 10g protein, 123g carbohydrates, and 13g fat. It is an excellent source of calcium (22% of the Daily Value), protein (21% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 695mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the ingredients and refrigerate it before baking. Just allow extra time for baking if it's coming straight from the fridge. This can be a great time-saver for busy weeknights or gatherings.
Can I freeze the Sunbonnet Casserole?
Freezing is an option, but it's best to freeze it unbaked. Wrap the assembled casserole tightly in plastic wrap and then in aluminum foil before freezing. When ready to eat, thaw it in the refrigerator overnight and bake as directed. This can help preserve the texture and flavor.
What can I substitute for the hard-cooked eggs?
If you're looking for a vegetarian alternative, you can use tofu or a chickpea scramble to mimic the texture of eggs. Another option is to simply omit them entirely and add extra vegetables like spinach or zucchini for added nutrition and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).