Main Dish Noodle Pudding
|Fine egg noodles||6 Cup (96 tbs)|
|Salad oil||2 Tablespoon|
|Chopped onion||1 1⁄4 Cup (20 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Canned luncheon meat||12 Ounce, diced|
|Reliquified nonfat dry milk||2 Cup (32 tbs)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
Add 1 1/2 tablespoons salt to 5 quarts boiling water; add noodles gradually so that water continues to boil.
Cook, stirring occasionally, until just tender; drain in colander.
Heat oil in large skillet over medium heat.
Add onion; saute until golden.
Stir in parsley; cook just until wilted.
Remove from heat; stir in 1 1/2 teaspoons salt, pepper, nutmeg and lun- cheon meat.
Alternate 3 layers of noodles with 3 layers of meat mixture in greased 2 1/2-quart casse- role, beginning with noodles and ending with meat mixture.
Beat eggs, milk and cheese together in bowl; pour over noodle mixture.
Bake in 350-degree oven for 35 minutes.
Uncover; bake for 20 minutes longer.