Noodle and Mushroom Souffle
17
17
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
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.
