Egg & Noodle Casserole - Serves 6
28-oz can crushed tomatos
8 oz medium egg noodles
6 hard cooked eggs, sliced
6 oz Muenster cheese sliced or chopped		 1 tsp salt
oregano
garlic powder
minced onion flakes
parsley
Heat tomatos and spices with 1 cup water to boiling. Reduce heat and stir in noodles, cover and cook 10 minutes, stirring occassionaly. In a casserole layer tomato/noodle mix, sliced eggs, cheese. Repeat layers until all ingredients are used. Bake at 350 degrees for 20 minutes.