4-Ingredient Amish Creamy Celery Noodle Bake Directions:
Preheat the oven to 350°F. Lightly grease a 9x13-inch white rectangular casserole dish.
Bring a large pot of salted water to a boil. Add the egg noodles and cook 1 to 2 minutes less than the package directions. Drain well.
Slice the celery thinly into small crescents. Measure 4 cups lightly packed.
In a large mixing bowl, whisk the condensed cream of chicken soup and whole milk until completely smooth.
Add the drained noodles and sliced celery to the bowl. Fold gently until evenly coated.
Transfer the mixture to the prepared baking dish and spread into an even layer.
Cover tightly with foil and bake for 35 minutes.
Remove the foil and bake uncovered for 15 to 20 minutes, until the top and edges are lightly golden and the celery is fork-tender.
Let the casserole rest for 10 minutes before serving.
Serve 8 portions, about 1 1/4 cups each.
WW Points Calculation
Food Club Wide Egg Noodles (12 oz) → 36.00
Celery (0 points foods) → 0.00
Campbell’s Cream of Chicken Soup (3 cans) → 48.00
Whole Milk (1 cup) → 7.00
Points Information
Total Points: 91
Servings: 8 servings, about 1 1/4 cups each
Points per serving: 11.38
Nutrition Information
Calories 306
Fat 10.48g
Protein 9.29g
Carbohydrates 41.78g
Sugar 4.16g
Sodium 879mg
I'm waiting for your comments! Enjoy!
