Noodle Loaf

1 (6 oz.) package of noodles
1 c. fine bread crumbs
2 eggs, beaten
1 tsp. salt
2 Tbl. chopped green pepper
2/3 c. grated cheddar cheese
1, 1 pound can tomatoes
1/4 c. butter, melted
1 1/2 tsp. prepared mustard
1/8 tsp. white pepper
Mushroom Sauce (below)

Preheat oven to 350 degrees F. Cook noodles in boiling salted water according to package directions. Drain. In a large bowl combine bread crumbs, eggs, salt green pepper, cheese, tomatoes, mustard, and white pepper. Gently stir in the noodles, then transfer to a buttered 1 1/2 quart loaf pan or ring mold. Bake for 35 minutes. Unmold onto a warm platter and serve with Mushroom Sauce.

Mushroom Sauce

1/2 pound mushrooms
3 Tbl. butter
2 Tbl. flour
1 c. milk
Salt to taste

Saute mushrooms until soft in 1 Tbl. of the butter. Set aside. Melt the remaining butter in a saucepan. Add the flour and cook for 1 minute to get rid of the floury taste. Gradually whisk in the milk. Continue stirring until sauce is thick and smooth. Add mushrooms, seaso with salt, and serve over noodle loaf.

Serves 5 to 6
From San Francisco a la Carte