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    You are in: Home / Recipes / Sopa Seca (Mexican Noodle Casserole) Recipe
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    Sopa Seca (Mexican Noodle Casserole)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Sue Lau's Note:

    By Chef Diana Kennedy, whose cookbooks, to me, rank up there with Rick Bayless. Saveur magazine recommends serving this with either a salad or some pickled chiles/jalapenos

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 °F.
    2. 2
      Oil an 8x8 glass baking dish and set aside.
    3. 3
      Heat remaining oil over medium-high heat in a large skillet.
    4. 4
      Add the pasta and stir until lightly browned (like browning the vermicelli in Rice a Roni); set vermicelli aside on paper towels to drain.
    5. 5
      Puree chipotles, garlic, tomatoes and onion in a food processor until smooth.
    6. 6
      Reheat skillet and cook tomato mixture, stirring until the liquid evaporates, 18 minutes or so.
    7. 7
      Add the chicken stock and vermicelli to the skillet, and season with salt and pepper (don't forget to taste and adjust if necessary for your own tastes!).
    8. 8
      Pour it all into the oiled baking dish, and bake, covered with aluminum foil, until pasta is tender and sauce absorbed, about 10 minutes or so.
    9. 9
      Serve sprinkled with cheese, drizzled with crema and garnished with cilantro.

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    Ratings & Reviews:

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    Nutritional Facts for Sopa Seca (Mexican Noodle Casserole)

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 273.4
     
    Calories from Fat 213
    78%
    Total Fat 23.7 g
    36%
    Saturated Fat 8.2 g
    41%
    Cholesterol 34.6 mg
    11%
    Sodium 619.9 mg
    25%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 1.2 g
    5%
    Sugars 4.5 g
    18%
    Protein 8.8 g
    17%

    The following items or measurements are not included:

    fideos

    adobo sauce

    crema

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