Prep 15 mins
Cook 30 mins
This Swiss-inspired noodle dish is rich and satisfying.
- 1 (1 lb) package egg noodles
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 ounces mild pancetta or 2 ounces bacon, diced
- 3⁄4 teaspoon caraway seeds or 3⁄4 teaspoon cumin seed
- 4 cups onions, thinly sliced
- 1 pinch salt
- 2 eggs
- 3⁄4 cup milk
- 1 pinch pepper
- 1 pinch nutmeg
- 2 cups shredded ementhal cheese or 2 cups raclette cheese
- In large pot of boiling salted water, cook noodles according to package instructions until just tender. Drain and chill under cold water; drain well.
- Meanwhile, in skillet, heat oil and butter over medium-high heat. Add pancetta and caraway seeds; saute until pancetta starts to render some fat. Add onions and sa< cook, stirring often, until golden brown, about 12 minutes. Remove from heat.
- In large bowl, whisk together eggs, milk, pepper and nutmeg; stir in noodles to coat. Stir in onion mixture and half of the cheese. Place in buttered 13- x 9-inch (33 x 23 cm) baking dish. Sprinkle with remaining cheese. Bake, uncovered, in 375°F (190°C) oven until lightly browned, about 30 minutes.
Very tasty but I should have made a 1/2 recipe. I used bacon and otherwise followed the recipe. I used 1/2 lb Emmental. I loved the sauteed onions with the cheese.
*Made for Australia/NZ Swap #76* Prepared 1/2 recipe (still TONS !) - using Amish egg noodles, bacon, and ementhal. I think pancetta would be more flavorful. Was nice and cheesy, but a tad dry. Will "soup" up the left-overs for another night. Nice different way for "mac&cheese". Thanks for posting Lynn.
Oh, this is just decadent! It's so rich and cheesy (I slipped in a little extra cheese to use up the small bit left over). I had to use turkey bacon as it's the only thing on hand but it still tasted grand. The servings are generous and will still be gobbled up. It's also no stress to put together and served with a simple salad with a very light dressing (I use lemon juice and a touch of salt) this makes a very satisfying dinner.