Greg never cared for this recipe as much as I did so I reworked it.
Updated March 2020 (during the coronavirus pandemic)
1 lb curly egg noodles
1/2 lb feta cheese, crumbled
1/2 c grated cheese blend – Italian, Mexican or cheddar jack
1/3 c grated Parmesan
3 eggs, beaten
1 1/2 c fresh or frozen peas (thawed)
1/4 c Kalamata olives
1 c cherry or grape tomatoes, each sliced in half
1 t dried, or 2 T fresh oregano
salt and freshly ground pepper to taste
Topping
panko bread crumbs
grated Parmesan
olive oil
more salt & pepper
snipped fresh parsley
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Cook egg noodles and set aside. Set oven to 400 degrees. Grease a large casserole dish with olive oil. Mix all the other ingredients (except topping) together in a large bowl, then add cooked egg noodles and toss well to blend. Transfer into the baking dish. Top with bread crumbs and more grated Parmesan then spray or drizzle with olive oil and season with salt and pepper. Bake for 15 to 20 minutes, until set. Let sit for 5 minutes before serving.
adapted from a magazine clipping – recipe by Julie Rosenfeld
Fahy Family Recipes 