A mouth-watering side dish that's packed with texture and flavor. This is a traditional Pennsylvania Dutch side dish that's a cross between stuffing and buttered noodles topped with gravy. A buttery bread crumb mixture, sprinkled over buttered egg noodles, gives this dish a delicious, savory flavor with a bit of texture. Turning on the broiler for the last few minutes slightly toasts the bread crumbs. Serve alongside anything from Thanksgiving turkey to chicken breasts or pork chops. We served ours with baked chicken and made gravy with the drippings. This is an old-fashioned recipe that's pure comfort food. This was a recipe Gram would make for Thanksgiving. Served it with or without gravy. My kids love it... it can't get any simpler than this!
Ingredients :
- 1 package(s) wide egg noodles (16 oz)
- 1 1/2 cup(s) Italian bread crumbs
- 1 3/4 stick(s) butter
- divided
- 1 1/2 teaspoon(s) onion or garlic powder
- - salt and pepper
- to taste
- - chicken or turkey gravy
- canned or homemade
Intructions :
- Boil your noodles as directed on the package. Drain do not rinse.
- While hot
- add 3/4 stick of butter. Carefully stirring butter in until melted (trying not to break up noodles). Salt and pepper to taste.
- Melt the stick of butter. Add this to the garlic powder and bread crumbs. Blend until crumbs are coated.
- Preheat oven to 350 degrees F. Spray a 3-quart casserole dish with nonstick cooking spray.
- Place 1/3 of the noodles in the casserole dish. Now sprinkle 1/3 of the bread crumbs.
- Continue layering until you have 3 layers
- ending with crumbs.
- Bake covered
- for about 35-45 minutes or until heated through. The last 3 - 4 minutes I stick them under the broiler.
- Serve with a ladle of gravy or two. I usually ladle the gravy over all before serving. You can do it individually if prefer
- as some may not like gravy.Savory and delicious!!!Enjoy! ]
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Keyword : recipe-German-Pasta Sides-Bake