Three Cheese Noodle Pudding: Meatless Mondays

Judith Hannemann — Sun, 18 Aug 2013 23:00:00 +0000

Three Cheese Noodle Pudding

An updated and jazzier version of this timeless classic. Made with Greek yogurt, of course!

I haven’t had this in YEARS. Since I left NYC and the last time was when a friend’s mom made it. Many moons ago. And this came with many fond memories of that friend’s mother–Sylvia Friedman–one of the BEST Jewish cooks I ever knew. Needless to say she was the quintessential “Jewish Mother” too–not just to her own kids, but she’d adopt others, like me!!!

This wasn’t the way she made it. Hers was more of a classic. Contained no fancy schmantzy cheeses, just sour cream and cottage cheese. I omitted the cottage cheese and used Greek yogurt. I happen to LOVE cottage cheese, but many more DON’T so best to leave it out. Basically, it’s her recipe except for the addition of the fancy schmantzy cheeses and the yogurt.

I used Chobani® plain in this.

Three Cheese Noodle Pudding

2 cups plain greek yogurt
1 1/2 cups sour cream
4 eggs
1/2 cup butter, divided
1/4 cup shredded asiago cheese
1/4 cup grated pecorino romano cheese
1/4 cup grated parmesan cheese
1 large onion, chopped
4 cloves garlic, minced
10 oz wide egg noodles
2 tbs salt (for noodle water)
1 1/2 tsp salt
1 tsp pepper
1 tbs fresh snipped chives (optional for garnish)

Lightly beat eggs in a small bowl. Melt 1/4 cup of butter. Add the yogurt, sour cream, melted buter, asiago cheese, romano cheese and 3 tbs of the parmesan. Set aside.

In a very large pot, bring about 4 quarts of water to a boil. Add the 2 tbs salt to the water. Stir. Add noodles and stir to prevent sticking. Cook about 5 minutes or until very al dente (firm but not hard). Drain in a colander and rinse noodles under cold running water. Place in a large bowl. Set aside.

In a heavy skillet, melt the remaining butter. Raise the heat to medium and add the garlic and onion. Saute until semi caramelized, about 8-10 minutes. Stir mixture often; do not let it burn. Remove from heat and cool slightly.

Preheat oven to 350 degrees F. Lightly spray or grease a 11 x 7-inch baking pan (or any 2 quart casserole).

Add the entire contents of the skillet (onions, garlic and butter) to the yogurt/cheese mixture. Add the 1 1/2 tsp salt and the pepper. Combine well.

Add the yogurt/cheese/onion mixture to the noodles. Stir well to combine.

Turn noodles into prepared pan and sprinkle top with the remainng parmesan cheese. Bake 35-45 minutes or until top of casserole is golden brown. Remove from oven and top with chives if using.

Good hot, warm or cold.

Makes 9 servings

Three Cheese Noodle Pudding

The post Three Cheese Noodle Pudding: Meatless Mondays appeared first on The Midnight Baker.

Savory Breakfast/Dinner Torta

Judith Hannemann — Tue, 16 Jul 2013 23:00:00 +0000

Breakfast/Dinner Torta

Here’s a great breakfast/dinner bake that is gluten free!

Most of these “bakes” you see contain flour or Bisquick. OK I know they sell a gluten-free form of Bisquick now, but why bother? This is better!! And it’s also low carb. Unfortunately not low calorie.

This pan is my Gastrolux 9.5-inch double-handle saute pan. Can you marry a piece of cookware? Because I would!!!!
You can visit the Gastrolux site to see this pan and everything else they offer. The stuff isn’t cheap and I’ll tell you if *I* ponied up the money for this, you can rest assured, IT’S WORTH IT. LOL

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Savory Torta for Breakfast or Dinner

This savory torta has bacon, sausage, veggies, and the other goodies that you expect in a baked eggs casserole!

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: Italian

Keyword: baked eggs, eggs, savory torta

Servings: 6 -8

Calories: 568kcal

Author: Judith Hannemann

Ingredients

8 oz bulk sausage
8 slices cooked bacon crumbled
1/2 large bell pepper cut into strips
1 cup sliced mushrooms
1 cup grape tomatoes sliced in half
1 cup green onions chopped
2 cloves garlic minced
1 tbs olive oil
2 cups shredded Swiss cheese
1 tsp salt
1/2 tsp pepper
8 oz cream cheese or Neufchatel cheese at room temp
6 large eggs
1/4 cup cream either light, heavy or half-n-half

Instructions

Preheat oven to 350 degrees F.
You may use either the Gastrolux® 9.5-inch saute pan or a 9-inch springform pan. If using the springform pan, spray lightly with non-stick spray. If using a Gastrolux® pan, no prep is necessary.
Brown sausage meat in a large skillet. Remove meat with slotted spoon to drain; set aside. Wipe pan with dry cloth.
Heat skillet again over medium heat. Add olive oil and heat. Saute the mushrooms, green onions, peppers and garlic until mushrooms are almost cooked. Remove from pan and set aside.
Heat the skillet over high heat. Add the grape tomatoes and sear over high heat, tossing or stirring frequently, until the tomatoes look slightly toasted. Remove pan from heat and set aside.
Beat cream cheese or Neufchatel in a large bowl for 1 minute with electric mixer. Add eggs, 2 at a time, beating very well after each addition. Mixture may appear lumpy, and this is OK. Add the cream, salt & pepper and beat for another minute.
Stir the remaining ingredients into the cream cheese mixture. Stir very well.
Pour into Gastrolux® saute pan or prepared springform pan.
Bake for 45-60 minutes (the Gastrolux® pan). You may need to bake longer in the springform pan, however, check after the bake times given. Torta is cooked if it no longer jiggles in the center -OR- a knife inserted near the center comes out clean.
Remove from oven and let torta stand for 10 minutes before serving. May be served hot, warm or chilled. Reheats very well and filling may be made ahead and refrigerated overnight to be baked in the morning. You may use any shredded cheese you wish. I just had swiss, but cheddar would be nice too.
Serves 6-8

Nutrition

Savory Breakfast Bake