Recipe - Easy Bundt Noodle Pudding

16 ounce Mediumsized noodles, raw
6 Eggs; well beaten
1 Envelope onion soup mix
1.25 oz
1 cup Sour cream (One half pint)
1 teaspoon Salt
1 teaspoon Pepper
10 ounce Frozen peas; thawed
One fourth cup Butter; melted (One half stick)

Preheat the oven to 350 degrees. In a large pot of boiling salted water,
cook the noodles according to the package directions; drain, rinse with
cold water, drain again, set aside. Meanwhile, place the eggs, onion soup
mix, sour cream, salt, pepper, and peas in a large bowl; mix well. Add the
noodles and stir to coat. Pour the mixture into a 10inch Bundt pan that
has been coated with nonstick vegetable spray. Drizzle the melted butter
evenly over the noodle mixtur and bake for 60 to 70 minutes or until
bubbling and the top begins to brown. Place a large plate over the Bundt
pan and invert carefully. Slice into servingsized pieces. Any leftovers
should be tightly wrapped in plastic wrap, refrigerated, and used the next
day. From "Help, Mr. Food! Company's Coming!"

Formatted for MM by Pegg Seevers 3/18/96

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Posted to MMRecipes Digest by NJSmith frwyprof@mediaone.net on Dec 04,
1999