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Noodle and Mushroom Souffle

 

17

Yield

4

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 550g (19.4 oz)
Amount per Serving
Calories 70262% of calories 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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