Egg Noodle and Vegetable Pie
Egg Noodle and Vegetable Pie
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Chef's Note
“An Aussie favorite. Posted for ZWT8- Australia/ New Zealand.”
READY IN:1hr 10mins |
SERVES:6 |
YIELD:1 pie |
UNITS:US |
Ingredients Nutrition
- 2 cups egg noodles (1/2 package)
- 2 cups milk
- 2 carrots
- 2 onions
- 2 -3 small tomatoes
- 5 eggs
- 1 cup grated cheese
- 1 small green pepper (capsicum)
- 1 large potato
- salt & pepper
- Tabasco sauce
Directions
- Cook noodles until just cooked, drain and leave covered with cold water until needed.
- Slice all veggies, toss in margarine or butter over medium heat until just cooked. Mix with well drained noodles.
- Beat eggs well. Mix with milk, pepper and salt, Tabasco and mix well with other ingredients.
- Place into well greased pie dish, cover with cheese and bake at 350* for almost 1 hour. Test with sharp knife.
- Serve with salad.
Egg Noodle and Vegetable Pie