May 06 2007
Creamy Italian Noodles
This is one of my family’s favorites. I serve it as a side dish with baked chicken and steamed vegetables. The great thing about this recipe is that it is completely customizable. An 8 ounce package of egg noodles serves our family of five with usually a scoop or two left over for me to have for lunch the next day. You can also double the recipe to take to a potluck lunch.
Creamy Italian Noodles
1 pkg. (8oz) wide egg noodles
1/4 cup butter or margarine, softened
1/2 cup Half and Half (regular or fat-free)
1/4 cup grated Parmesan cheese
1 pkg. (0.7 oz) dry Italian salad dressing mix
Boil the noodles in plenty of salted water according to package directions. Drain in a colander, but don’t rinse! The starch on the noodles helps the rest of the ingredients stick. Dump the noodles into a big bowl and add the butter or margarine, stir gently until combined. Pour in the half and half, sprinkle on the cheese and the dry salad dressing mix, and stir together. Now, here comes the best part-taste the noodles and adjust the seasonings according to your taste. Add more parmesan cheese, sprinkle on some garlic powder, whatever you like. Serve immediately.
Just grilled chicken last night….next time we’ll make these noodles too!
Almost alfredo sauce. Since I make it so good, here you go:
1 stick butter
melt and add a teaspoon or two of minced garlic
add a pint of half and half, dash salt, liberal fresh ground black pepper
bring up to heat on med to med-high, and add 12 oz of fresh grated parmesan, or bagged grated parmesan. whisk while cheese melts in and until smooth
Voila! perfect alfredo sauce!
Oh, that sauce sounds SO GOOD. How many does it serve? Four maybe? All that delicious butter and half and half-definitely not diet food! Thanks for the recipe!
Serves 4. Definitely calls for some sort of exercise after dinner.