Egg Noodles With Butter And Milk – a delicious recipe with extra wide egg noodles, butter, milk, salt, white pepper, aluminum foil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook noodles as directed on package but take off before being soft, almost cooked. Cook about 7 minutes when the water is boiling.Drain but do not rinse.
2
Preheat oven 375*.
3
Heat a round microwaveable baking dish in the microwave for 1 minute.
4
Place butter in the dish and the noodles on top. Stir around until the noodles are coated with butter. Add salt and stir again.
5
Pour milk all over the noodles. Stir until all are covered.
6
Cover the dish with lid or foil.
7
Stir twice while cooking.
8
Bake 20 minutes.
9
The noodles will absorb the milk and butter and be bigger and fluffier.
10
Note I spray Pam on the under side of the aluminum foil so the top noodles will not stick to it.
470
kcal
Calories
18
g
Fat
65
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 ounces extra wide egg noodles, 1/3 cup butter, 1/2 cup evaporated milk, 1/2 teaspoon salt, and more.
Yes, Egg Noodles With Butter And Milk falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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