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AlwaysAgnes wrote:I haven't made that, but I've always liked noodles and mashed potatoes, and noodles with mashed potatoes is one of my youngest daughter's faves. I probably make it once a month and often on holidays. For the noodles, I saute onion, celery, carrots and mushrooms. Then I add water and Better Than Bouillon, either the no beef flavor or no chicken flavor, but you could use any broth/bouillon/stock you prefer. I add seasonings: usually parsley flakes and black pepper, and for the chicken noodles I add poultry seasoning or sage. I make enough broth to cover and cook 12 ounces of egg-free noodles.. Then when the noodles are done, I thicken it with a water and cornstarch slurry so the broth is more like gravy. Finally, I stir in frozen peas. You can make this in smaller amounts, but I usually make a big pot. I always serve it with/over mashed potatoes. I use the Walmart's Great Value brand egg-free wide pasta ribbons. I used to use Garden Time brand, but haven't seen those anywhere lately. You could use any kind of pasta.
Noodles with mashed potatoes reminds me of my grandma. It's comfort food. She'd make homemade egg noodles. I used to do that once upon a time.
AlwaysAgnes wrote:I haven't made that, but I've always liked noodles and mashed potatoes, and noodles with mashed potatoes is one of my youngest daughter's faves. I probably make it once a month and often on holidays. For the noodles, I saute onion, celery, carrots and mushrooms. Then I add water and Better Than Bouillon, either the no beef flavor or no chicken flavor, but you could use any broth/bouillon/stock you prefer. I add seasonings: usually parsley flakes and black pepper, and for the chicken noodles I add poultry seasoning or sage. I make enough broth to cover and cook 12 ounces of egg-free noodles.. Then when the noodles are done, I thicken it with a water and cornstarch slurry so the broth is more like gravy. Finally, I stir in frozen peas. You can make this in smaller amounts, but I usually make a big pot. I always serve it with/over mashed potatoes. I use the Walmart's Great Value brand egg-free wide pasta ribbons. I used to use Garden Time brand, but haven't seen those anywhere lately. You could use any kind of pasta.
Noodles with mashed potatoes reminds me of my grandma. It's comfort food. She'd make homemade egg noodles. I used to do that once upon a time.
Willijan wrote:AlwaysAgnes wrote:I haven't made that, but I've always liked noodles and mashed potatoes, and noodles with mashed potatoes is one of my youngest daughter's faves. I probably make it once a month and often on holidays. For the noodles, I saute onion, celery, carrots and mushrooms. Then I add water and Better Than Bouillon, either the no beef flavor or no chicken flavor, but you could use any broth/bouillon/stock you prefer. I add seasonings: usually parsley flakes and black pepper, and for the chicken noodles I add poultry seasoning or sage. I make enough broth to cover and cook 12 ounces of egg-free noodles.. Then when the noodles are done, I thicken it with a water and cornstarch slurry so the broth is more like gravy. Finally, I stir in frozen peas. You can make this in smaller amounts, but I usually make a big pot. I always serve it with/over mashed potatoes. I use the Walmart's Great Value brand egg-free wide pasta ribbons. I used to use Garden Time brand, but haven't seen those anywhere lately. You could use any kind of pasta.
Noodles with mashed potatoes reminds me of my grandma. It's comfort food. She'd make homemade egg noodles. I used to do that once upon a time.
This sounds delicious! I am going to look for the egg-free noodles. I didn't know Walmart had any egg-free ones.
greentea wrote:AlwaysAgnes wrote:I haven't made that, but I've always liked noodles and mashed potatoes, and noodles with mashed potatoes is one of my youngest daughter's faves. I probably make it once a month and often on holidays. For the noodles, I saute onion, celery, carrots and mushrooms. Then I add water and Better Than Bouillon, either the no beef flavor or no chicken flavor, but you could use any broth/bouillon/stock you prefer. I add seasonings: usually parsley flakes and black pepper, and for the chicken noodles I add poultry seasoning or sage. I make enough broth to cover and cook 12 ounces of egg-free noodles.. Then when the noodles are done, I thicken it with a water and cornstarch slurry so the broth is more like gravy. Finally, I stir in frozen peas. You can make this in smaller amounts, but I usually make a big pot. I always serve it with/over mashed potatoes. I use the Walmart's Great Value brand egg-free wide pasta ribbons. I used to use Garden Time brand, but haven't seen those anywhere lately. You could use any kind of pasta.
Noodles with mashed potatoes reminds me of my grandma. It's comfort food. She'd make homemade egg noodles. I used to do that once upon a time.
I don't know why but this sounds gross to me, however I bet it's fantastic, so therefore will have to try making it!
CMD wrote:So do you cook the noodles in the veggie mixture with broth? Or do you cook the noodles in broth and then add to the sauteed veggies?
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