A delightful casserole combining noodles, vegetables, and a creamy sauce, perfect for a comforting meal.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
In a saucepan, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the diced green bell pepper, chopped celery, and onion to the saucepan. Sauté until softened.
Cook the vegetables until they are tender but not browned.
In a large mixing bowl, whisk together the eggs, shredded cheddar cheese, sour cream, milk, and salt.
Whisk until the mixture is smooth and well combined.
Add the sautéed vegetables to the creamy mixture and stir to combine.
Ensure the vegetables are evenly distributed in the mixture.
Fold in the cooked egg noodles until well coated.
Use slightly undercooked noodles to prevent overcooking during baking.
Transfer the mixture to a greased casserole dish.
Grease the dish well to prevent sticking.
Sprinkle the bread crumbs over the top and drizzle with melted butter.
For a golden crust, use plain or seasoned bread crumbs.
Bake in the preheated oven for 40 minutes or until the top is golden and the casserole is set.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the casserole cool for 10 minutes before serving.
Allowing the casserole to cool slightly helps it set and makes serving easier.
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