Noodle and Mushroom Souffle Recipe

Name: Noodle and Mushroom Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces noodles; 18 ounces ground beef; 1 can mushrooms; 7 each tomatoes; 1 each leeks; 1 package american cheese slices; 1 package emmentaler cheese slices; 4 large eggs; 15 ounces cream; 1 x chives frozen, to taste; 1 clove garlic

Servings: persons

9 ounces noodles
18 ounces ground beef
1 can mushrooms
7 each tomatoes
1 each leeks
1 package american cheese slices
1 package emmentaler cheese slices
4 large eggs
15 ounces cream
1 x chives frozen, to taste
1 clove garlic

1
Cut mushrooms, leek and tomatoes into slices.
2
Cook noodles in saltwater as directed.
3
Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt, pepper and garlic.
4
Get a souffle pan and put in as follows ;noodles, tomatoes, cheese, noodles, tomatoes, cheese.
5
The form should be only 3/4 full.
6
Mix eggs, cream, chives, pepper and salt together and pour it over, evenly.
7
Bake in a 200 to 220 cup oven for 45 to 50 minutes.

1527

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 ounces noodles, 18 ounces ground beef, 1 can mushrooms, 7 each tomatoes, and more.

Yes, Noodle and Mushroom Souffle 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.

Noodle and Mushroom Souffle

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