Nov 1st, 2004
Whaddya do when you have some leftover squash soup and garlic-scallion bread? Make an egg-noodle/squash casserole with garlic-scallion bread crumb topping! This was one of those dishes I dreamed up on the drive home from work, and I think it came out really well. Now granted, most people probably aren't going to have these specific leftovers on hand very often, but the basic concept can be adapted to fit what you do have.
Boil some egg noodles, enough for a casserole made in one of those large rectangular Pyrex dishes. Drain, toss with a bit of olive oil, and put in oiled dish. Toss with leftover creamy squash soup. Maybe add a bit of chicken broth or cream if you don't have enough soup to coat all the noodles, or if the soup is too thick. Stir in some garlic and chopped microwaved bacon.
Dry a slice of garlic-scallion bread in the oven, and crumble into crumbs. Combine with some grated parmesan cheese and any basil or herbs you might have lying around. Spread over the top of the casserole.
Bake in the oven at 350F to 400F until heated through with a golden crust.
I honestly can't remember now if I added cauliflower to the casserole or not. But it would be a nice touch - just chop up some cauliflower and put it in a microwave-safe bowl with a bit of water. Seal with plastic wrap and microwave for 4 minutes. Then toss with the pasta and creamy squash before adding the topping.