Noodle & Mushroom Souffle
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
noodles
|
|
| 18 | ounces |
ground beef
|
|
| 1 | can |
mushrooms
|
*
|
| 7 | each |
tomatoes
|
|
| 1 | each |
leeks
|
*
|
| 1 | package |
american cheese
slices |
*
|
| 1 | package |
emmentaler cheese
slices |
*
|
| 4 | large |
eggs
|
|
| 15 | ounces |
cream
|
|
| 1 | x |
chives
frozen, to taste |
*
|
| 1 | clove |
garlic
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
noodles
|
|
| 520.2 | ml/g |
ground beef
|
|
| 1 | can |
mushrooms
|
*
|
| 7 | each |
tomatoes
|
|
| 1 | each |
leeks
|
*
|
| 1 | package |
american cheese
slices |
*
|
| 1 | package |
emmentaler cheese
slices |
*
|
| 4 | large |
eggs
|
|
| 433.5 | ml/g |
cream
|
|
| 1 | x |
chives
frozen, to taste |
*
|
| 1 | clove |
garlic
|
|
Directions
Cut mushrooms, leek and tomatoes into slices.
Cook noodles in saltwater as directed.
Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt, pepper and garlic.
Get a souffle pan and put in as follows ;noodles, tomatoes, cheese, noodles, tomatoes, cheese. The form should be only ¾ full. Mix eggs, cream, chives, pepper and salt together and pour it over, evenly. Bake in a 200 to 220 cup oven for 45 to 50 minutes.
