I am all for saving leftovers – they get turned into tacos, bakes and other delicious reincarnations. It’s close to impossible to cook an exact amount of food for the family, so there are always extras. This recipe was inspired by a rather large amount of leftover egg noodles (or, to be honest, started brewing with last week’s spaghetti). I am sure it was also influenced by my grandma’s sweet kugel. You can use a variety of pasta in the recipe, but it’s important to have enough to fill the baking dish you are using (I used a round pan in this case). It would also be an even bigger hit with a sprinkle of fresh herbs – basil, dill or parsley. Do you know a great recipe for leftovers?
Serves 4
Ingredients:
- 4 cups cooked pasta (egg noodles, spaghetti, or other)
- 2 eggs
- 1/4 cup (skim) milk
- 5 large mushrooms (baby bella, for example)
- 1 tsp garlic powder
- 1 tsp coarse salt
- 1/2 tsp paprika
- cracked pepper to taste
- 1 tsp Panko bread crumbs
Directions
1. Heat a medium pan and cook 5 mushrooms (chopped) in a bit of olive oil or with cooking spray. Sprinkle with garlic powder, salt and paprika. Once cooked, set aside to cool off a bit.
2. Preheat the oven to 375F.
3. In a large bowl, whisk together 2 eggs and milk.
4. Add the noodles to the egg bowl, then add mushrooms and stir well.
5. Spray the baking dish or pie dish with non-stick cooking/baking spray. Spoon the noodle mixture over. Sprinkle with cracked pepper and Panko bread crumbs (or regular bread crumbs if you like).
6. Bake in the 375F oven for 30 minutes. Cool off for 5 minutes, slice and enjoy!
