8 oz. egg noodles (4 1/2 to 5 c.)
1 (10 oz.) pkg. frozen chopped broccoli, cooked and well drained, about 1 3/4 c.
2 tbsp. butter
1/3 c. fine dry bread crumbs
4 eggs, slightly beaten
2 c. milk
1 tsp. salt
1 (11 oz.) can condensed cheddar cheese soup
1/3 c. milk
1 tsp. grated lemon rind

Cook noodles as directed on package; drain. Lightly mix noodles, broccoli, butter, and crumbs; spoon into a buttered 8 cup ring mold. Beat together eggs, 2 cups milk, and salt. Pour over noodles.

Set rind mold in a pan of hot water; bake at 350 degrees for 45 minutes or until metal knife inserted into noodle mixture comes out clean. To serve, run knife around edge of mold; turn out on a platter. Meanwhile prepare sauce by blending soup, 1/3 cup milk, and lemon rind in saucepan. Simmer for 2 minutes, stirring constantly.

Makes 6 servings.

NOTE: Spinach or Kale may be used in place of the broccoli.