Prep 30 mins
Cook 30 mins
This recipe comes from the book: "Toll House, Tried and True Recipes", a compilation of recipes, written by the Chef/Owner, Ruth Wakefield. The noodle ring requires a ring pan; I use a 10-inch diameter pyrex ring pan. This recipe is for the noodle ring only, the center can be filled with your choice of a wide variety of options, such as creamed mushrooms, or any vegetable for the vegetarian version. The restaurant used creamed lobster, or creamed chicken as well as creamed veggie versions. The filled ring makes a great centerpiece for a vegetarian Thanksgiving dinner; or a centerpiece dish for a holiday buffet table.
- 6 ounces uncooked noodles
- 1 1⁄2 cups milk, warmed
- 1 cup soft breadcrumbs
- 1 teaspoon salt
- 1⁄4 teaspoon paprika
- 3 eggs, well beaten
- 1 teaspoon onion, grated
- 2 tablespoons pimentos, chopped
- butter, for greasing the pan
- Preheat oven to 350-degrees and place a pan of water, large enough to hold a ring mold in the oven to warm while your making the recipe.
- Cook noodles according to package directions, drain and set cooked noodles aside, until later.
- In a large bowl, combine all the other ingredients and mix well.
- Add the cooked noodles and combine with the other ingredients.
- Pour ingredients into a buttered ring mold, and place the ring mold into the pan of warm water in the oven.
- Bake for about 30 minutes.
- Remove the baked dish and let it cool down enough until it can be unmolded onto a plate.
- Fill center with your choice of vegetables.