Noodle Surprise
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
noodles
whole wheat |
|
| 2 | large |
eggs
beaten |
|
| 1 | each |
onions
chopped |
|
| ⅔ | cup |
yogurt, plain
|
|
| 6 | each |
mushrooms
chopped, large |
|
| ⅔ | cup |
sunflower oil
|
|
| 1 | teaspoon |
salt
|
|
| 3 | teaspoons |
vegetable oil
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | cup |
cheese
grated |
|
| 1 | x |
bread crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
noodles
whole wheat |
|
| 2 | large |
eggs
beaten |
|
| 1 | each |
onions
chopped |
|
| 158 | ml |
yogurt, plain
|
|
| 6 | each |
mushrooms
chopped, large |
|
| 158 | ml |
sunflower oil
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 237 | ml |
cheese
grated |
|
| 1 | x |
bread crumbs
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Cook noodles until tender; drain.
Sauté onion, mushroom, sunflower seeds in oil until vegs soft and seeds crisp.
Combine drained noodles and veggies.
Stir in cheese, eggs, yogurt and seasonings.
Turn into an oiled casserole, top with bread crumbs and cheese.
Bake at 350℉ (180℃) for 30 minutes or until casserole is firm.
