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Souffle of Egg Noodles

  Fine egg noodles 4 Ounce (Uncooked, 1 1/2 Cups)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Salt 1 Teaspoon
  Tabasco 1⁄8 Teaspoon
  Milk 2 Cup (32 tbs)
  Prepared mustard 2 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Chopped stuffed green olives 1⁄4 Cup (4 tbs)
  Cream of tartar 1⁄8 Teaspoon

Cook noodles according to package directions; drain.
Meanwhile, saute onion in margarine in 2-quart saucepan over medium heat until golden.
Stir in flour, salt and Tabasco; gradually add milk.
Bring mixture to a boil, stirring constantly; boil and stir 1 minute.
Remove saucepan from heat; stir in mustard and cheese.
Beat egg yolks in large bowl until frothy.
Gradually stir hot sauce into egg yolk mixture.
Combine sauce mixture with noodles and olives in large bowl.
Beat egg whites with cream of tartar until soft peaks form.
Gently fold egg whites into noodle mixture.
Turn mixture into buttered 1 1/2-quart souffle dish.
Set dish in pan of hot water.
Bake at 375° 1 hour, or until set.
Remove dish from water; garnish with parsley sprigs and green olive slices, if desired.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 452 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 213.6 mg71.2%

Sodium 1013.7 mg42.2%

Total Carbohydrates 37 g12.2%

Dietary Fiber 1.1 g4.5%

Sugars 8 g

Protein 20 g39.6%

Vitamin A 17.1% Vitamin C 1.7%

Calcium 32.7% Iron 10.9%

*Based on a 2000 Calorie diet

Souffle Of Egg Noodles Recipe