Rumanian Pork and Noodle Casserole
Source of Recipe
online
List of Ingredients
1 lb (450 ml) ground pork
1 tsp (5 ml) fennel seeds
Salt and freshly ground pepper to taste
1 slice bread, soaked in milk and wrung out
1 medium onion, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1 lb (450 g) egg noodles cooked according to package
directions and drained
4 eggs
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter cut into small pieces
Recipe
Brown the pork in a skillet over moderate heat, adding the fennel
seeds, salt, and pepper while it cooks. Stir in the bread, onion, and
parsley and transfer to a large, shallow baking dish. Layer the
cooked noodles and pork mixture, ending with a layer of noodles.
Whisk together the eggs, cream, and Parmesan and pour over the
noodles. Dot with butter and bake uncovered in a preheated 350F
(180C) oven for 30 minutes. Serves 6 to 8.
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