Beef Consomme' Egg Noodles

• 3 cups dry wide egg noodles or 3 cups extra wide egg noodles
• 2 (10 3/4 ounce) cans campbell beef consomme soup
• 12 ounces hot water
• 1 tablespoon butter or 1 tablespoon margarine
• 1 large bay leaf
• salt
• pepper
• Pam cooking spray
• aluminum foil

1. Put 4-6 quarts water on stove to boil.
2. Add dry noodes. Bring back to boil and cook 7 minutes.
3. Drain. Do not rinse.
4. Oven temperature 350*.
5. In 9 X 13 glass pan, spray Pam or grease the pan.
6. Add the consomme'.
7. Rinse out the cans with the hot water.
8. Add to the pan and stir.
9. Add the butter or margarine and bay leaf.
10. Add the precooked noodles and stir until all are covered in consome'.
11. Cover the dish with foil.
12. Bake 20 to 30 minutes.
13. Stir twice while cooking.
14. Serve right from the dish. Add salt and pepper and more margarine if you prefer.
15. Note: Sometimes I added a cup of sliced onion with the noodles while cooking. Some like it that way.

egg noodles, campbell beef, water, butter, bay leaf, salt, pepper, spray, aluminum foil

Taken from www.food.com/recipe/beef-consomme-egg-noodles-305866 (may not work)