Easy Bundt Noodle Pudding Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Medium-sized noodles, raw
6: Eggs, well beaten
1 Envelope: Onion soup mix, 1.25 oz
1 cup: Sour cream, 1/2 pint
1 tsp: Salt,
1 tsp: Pepper,
10 ounce: Frozen peas, thawed
1/4 cup: Butter, melted (1/2 stick)
Directions:
Preheat the oven to 350 degrees. In a large pot of boiling salted
water, cook the noodles according to the package directions; drain,
rinse with cold water, drain again, set aside. Meanwhile, place the
eggs, onion soup mix, sour cream, salt, pepper, and peas in a large
bowl; mix well. Add the noodles and stir to coat. Pour the mixture
into a 10-inch Bundt pan that has been coated with nonstick vegetable
spray. Drizzle the melted butter evenly over the noodle mixtur and
bake for 60 to 70 minutes or until bubbling and the top begins to
brown. Place a large plate over the Bundt pan and invert carefully.
Slice into serving-sized pieces. Any left-overs should be tightly
wrapped in plastic wrap, refrigerated, and used the next day. From
"Help, Mr. Food! Companys Coming!"
Formatted for MM by Pegg Seevers 3/18/96
Source from luhu.jp
water, cook the noodles according to the package directions; drain,
rinse with cold water, drain again, set aside. Meanwhile, place the
eggs, onion soup mix, sour cream, salt, pepper, and peas in a large
bowl; mix well. Add the noodles and stir to coat. Pour the mixture
into a 10-inch Bundt pan that has been coated with nonstick vegetable
spray. Drizzle the melted butter evenly over the noodle mixtur and
bake for 60 to 70 minutes or until bubbling and the top begins to
brown. Place a large plate over the Bundt pan and invert carefully.
Slice into serving-sized pieces. Any left-overs should be tightly
wrapped in plastic wrap, refrigerated, and used the next day. From
"Help, Mr. Food! Companys Coming!"
Formatted for MM by Pegg Seevers 3/18/96
Source from luhu.jp