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Noodle & Mushroom Souffle

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
9 ounces noodles
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18 ounces ground beef
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1 can mushrooms
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7 each tomatoes
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1 each leeks
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1 package american cheese
slices
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1 package emmentaler cheese
slices
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4 large eggs
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15 ounces cream
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1 x chives
frozen, to taste
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1 clove garlic
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Ingredients

Amount Measure Ingredient Features
260.1 ml/g noodles
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520.2 ml/g ground beef
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1 can mushrooms
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7 each tomatoes
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1 each leeks
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1 package american cheese
slices
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1 package emmentaler cheese
slices
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4 large eggs
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433.5 ml/g cream
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1 x chives
frozen, to taste
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1 clove garlic
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Directions

  1. Cut mushrooms, leek and tomatoes into slices.

  2. Cook noodles in saltwater as directed.

  3. Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt, pepper and garlic.

  4. 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 550g (19.4 oz)
Amount per Serving
Calories 70262% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 407mg 136%
Sodium 233mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 87g
Vitamin A 56% Vitamin C 47%
Calcium 20% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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