Easy bundt noodle pudding
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Medium-sized noodles, raw |
| 6 | Eggs; well beaten | |
| 1 | Envelope Onion soup mix - 1.25 oz | |
| 1 | cup | Sour cream (1/2 pint) |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 10 | ounces | Frozen peas; thawed |
| ¼ | cup | Butter; melted (1/2 stick) |
Directions
Preheat the oven to 350 degrees. In a large pot of boiling salted water, cook the noodles according to the package directions; drain, rinse with cold water, drain again, set aside. Meanwhile, place the eggs, onion soup mix, sour cream, salt, pepper, and peas in a large bowl; mix well. Add the noodles and stir to coat. Pour the mixture into a 10-inch Bundt pan that has been coated with nonstick vegetable spray. Drizzle the melted butter evenly over the noodle mixtur and bake for 60 to 70 minutes or until bubbling and the top begins to brown. Place a large plate over the Bundt pan and invert carefully.
Slice into serving-sized pieces. Any left-overs should be tightly wrapped in plastic wrap, refrigerated, and used the next day. From "Help, Mr. Food! Company's Coming!" Formatted for MM by Pegg Seevers 3/18/96