The tender egg noodles are sprinkled with cream cheese and butter to make the dish rich and delicious. This nostalgic formula is made from tableware store staples and is perfect for weekends!
- smell: It is creamy, buttery and comfortable. The noodles are soft, the cheese is gentle and rich, and the onions add sweetness.
- Skill Level: In less than 20 minutes, just wash a frying pan and make quick and delicious meals in less than 20 minutes.
- Suggestions: Pour the mixture into the casserole dish and sprinkle the top with homemade seasoned bread crumbs and parmesan cheese. Bake in the oven until the cheese turns brown and bubbles.
- Budget Tips: Stir the remaining meat and make it into a one-pot main course.
Ingredient tips for cheese and noodles
- cottage cheese: Full Fat Cheese will make the richest sauce, but you can use whatever sauce you like. For even coating, select small curd cheese.
- Noodle: Make homemade egg noodles or buy them. Choose wide egg noodles for classic texture.
change
- Match the noodles to the menu and try different seasonings like tacos, Greek or simple lemon pepper seasoning.
- Some other pasta shapes to try are heavy pasta varieties like Penne, Bowtie, Cavatappi or Bucatini.
- To use a perfectly smooth sauce, make the cheese and dip mixer puree before use. If needed, you can use ricotta instead of cottage cheese.
How to make cheese and noodles
- Boil egg noodles according to the packaging direction. Drain but do not rinse.
- Cook the onions in butter until lightly browned.
- Add onion, cheese and seasoning (Full recipe below) And heat it.
Serve with sour cream and coriander if needed.
Store leftovers
Place the remaining cheese and noodles in a covered container in the refrigerator for up to 2 days.
Refresh leftovers for lunch, or try using them as a layer of lasagna or hearty tuna casserole.
Comfortable egg noodles
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Cheese and noodle
The cheese and noodles are creamy and creamy flavored with egg noodles, scrambled onions and rich cheese.
Prevent the screen from becoming dark
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Bring a large pot of salted water to a boil. Add egg noodles and cook according to packaging instructions. Drain but do not rinse, add the pasta to the pan and set aside.
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Meanwhile, melt the butter in a medium skillet over medium heat. Add the onions and cook until tender, then start to brown slightly, about 10-12 minutes.
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Add onions to the pasta with cheese, salt and pepper. Cook over medium heat until the sauce heats.
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If needed, serve with a ball of sour cream and garnish with coriander.
Store the remaining cheese and noodles in a lid container in the refrigerator for up to 2 days. Add milk on the stovetop or microwave to loosen the sauce.
Calories: 382 | carbohydrate: 44g | protein: 15g | Fatty: 16g | Saturated fat: 9g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 1g | cholesterol: 88mg | sodium: 428mg | Potassium: 228mg | fiber: 2g | sugar: 3g | Vitamin A: 470IU | Vitamin C: 1mg | calcium: 75mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, lunch, pasta, side dishes
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