Dayzee
12-18-2010, 09:05 PM
I wish someone would try this and report back to me. I live alone and have no reason to whomp this up, but I am sure as heqq curious. My best guess is that it turns out something on the order of rice pudding or bread pudding. (?) This came from a retired cooking teacher friend of mine--I figure it must be edible! :meeting:
Noodle Souffle Recipe
8 oz medium or large egg noodles
Boiling salted water according to noodle directions
4 eggs
1/2 cup sugar
1/2 to 1 cup butter or margarine, melted (I use
butter)(I also grease dish with butter cube
and than throw remainder into blender as 1/2
to 1 cup.
1/2 cup orange juice
1 teaspoon grated orange peel (optional)
1 1/2 cups milk
1 8-oz package cream cheese, softened
1/2 to 1 cup raisins (optional)
Cook noodles in boiling salted water 8 to 10 minutes or until done. Drain and set aside. In mixer or blender, beat eggs well. Add sugar, melted butter, orange juice, orange peel (optional), milk, and cream cheese. (I break the cream cheese into smaller pieces when adding to mixture). Beat until smooth. Add mixture to noodles. Add raisins if desired. Mix thoroughly. Pour into buttered 12 x 7 inch baking dish. Bake at 325 degrees 60 to 70 minutes or until top is lightly browned. Best served immediately. Cut into squares. Serves 8.
You can cook it for 45 minutes, and store in refrigerator for up to 3 days, and then finish up cooking for 15 - 30 more minutes at time of serving. It is even better if you cook completely and then serve immediately. It rises like a souffle, and looses air when served later. You can also make a double batch. Leftovers last forever in the refrigerator, once completely cooked. I actually make extra, put in freezer bags, and freeze for later. Not as good as day it was cooked, but good enough to serve as side dish later on. Enjoy!
Noodle Souffle Recipe
8 oz medium or large egg noodles
Boiling salted water according to noodle directions
4 eggs
1/2 cup sugar
1/2 to 1 cup butter or margarine, melted (I use
butter)(I also grease dish with butter cube
and than throw remainder into blender as 1/2
to 1 cup.
1/2 cup orange juice
1 teaspoon grated orange peel (optional)
1 1/2 cups milk
1 8-oz package cream cheese, softened
1/2 to 1 cup raisins (optional)
Cook noodles in boiling salted water 8 to 10 minutes or until done. Drain and set aside. In mixer or blender, beat eggs well. Add sugar, melted butter, orange juice, orange peel (optional), milk, and cream cheese. (I break the cream cheese into smaller pieces when adding to mixture). Beat until smooth. Add mixture to noodles. Add raisins if desired. Mix thoroughly. Pour into buttered 12 x 7 inch baking dish. Bake at 325 degrees 60 to 70 minutes or until top is lightly browned. Best served immediately. Cut into squares. Serves 8.
You can cook it for 45 minutes, and store in refrigerator for up to 3 days, and then finish up cooking for 15 - 30 more minutes at time of serving. It is even better if you cook completely and then serve immediately. It rises like a souffle, and looses air when served later. You can also make a double batch. Leftovers last forever in the refrigerator, once completely cooked. I actually make extra, put in freezer bags, and freeze for later. Not as good as day it was cooked, but good enough to serve as side dish later on. Enjoy!