Nana’s Egg Noodle Stuffing

Name: Nana’s Egg Noodle Stuffing
Yield: 6–8 servings
Ingredients: 1 lb. barley-shaped egg noodle pasta (or use acini pepe or orzo-shaped pasta); 2 TB. vegetable oil; 1 large onion, sliced; 3 stalks celery, sliced into 1/4" slices; 10–12 oz. mushrooms, sliced; 4 TB. melted butter; 2 large eggs; 1 tsp. salt, or salt to taste; 1/4 tsp. freshly ground black pepper

From: The Complete Idiot's Guide to Cooking Basics

Servings: 6–8 servings

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Ronnie's Notes

Nana called this egg noodle “filling”—which it is, because no one can stop eating it.

Difficulty: Easy

Ingredients

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Scale Recipe

1 lb. barley-shaped egg noodle pasta (or use acini pepe or orzo-shaped pasta)
2 TB. vegetable oil
1 large onion, sliced
3 stalks celery, sliced into 1/4" slices
10–12 oz. mushrooms, sliced
4 TB. melted butter
2 large eggs
1 tsp. salt, or salt to taste
1/4 tsp. freshly ground black pepper

Instructions

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Preheat the oven to 375°F.

Cook the egg noodle pasta until it is al dente.

Drain the pasta and set it aside.

Heat the vegetable oil in a skillet over moderate heat.

Add the onion and celery and cook 3– or until the vegetables have wilted.

Add the mushrooms and cook another or until the mushrooms have softened and most of the water has evaporated from the pan.

Add the vegetable mixture to the egg noodle pasta.

Stir in the melted butter.

Beat the eggs and add them.

Add the salt and pepper.

Stir to blend the ingredients.

Put the mixture into a baking dish.

Bake for 40– or until it is crispy and browned on top.

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