Wartime Eggs In Noodle Nests

51 Comments

4261CB12-855F-4CDB-8715-2174F2A53C52

Wartime Eggs In Noodle Nests is a recipe I found in the book Grandma’s Wartime Kitchen by Joanne Lamb Hayes. This book has recipes from the WWII time that uses basic ingredients they had on hand. With so many people unable to spend a lot of money on food now, due to the pandemic, I thought this would be a good recipe to share. It uses a dozen eggs and cheese providing protein for your entire family. It is very filling and doesn’t cost a lot to make. You bake this until the egg yolks are cooked to your desired doneness, soft or hard.

 

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Ingredients

 

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Spray a 2 quart oven safe

casserole dish with cooking oil.

 

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Cook the noodles according

to the package directions.

 

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Drain well.

 

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In a large bowl combine noodles,

milk, salt and pepper.

 

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Pour noodles into the

prepared casserole dish.

 

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Top with cheese.

 

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Using a spoon, push 12 holes into the noodles

cracking an egg in each hole as you make it.

 

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Bake in a preheated 350 degree oven for

30 – 50 minutes, or until the yolk is done

to your liking, then serve immediately.

 

Wartime Eggs In Noodle Nests

http://www.InDianesKitchen.com

4261CB12-855F-4CDB-8715-2174F2A53C52

Ingredients

  • 4 cups 1/4″ wide egg noodles
  • 1 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup grated cheddar cheese
  • 12 large eggs

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 2 quart oven safe casserole dish with cooking oil.
  3. Cook the noodles according to the directions on the package then drain well.
  4. In a large bowl combine the noodles, milk, salt and pepper.
  5. Pour noodle mixture into the prepared casserole dish.
  6. Top with the cheese.
  7. Using a spoon, push 12 indentations into the noodles, cracking an egg into each one as you go.
  8. Bake for 30 – 50 minutes, or until the egg yolks are cooked to your desired doneness.

You can cut this recipe in half, place it into a 1 quart casserole dish and baking for 20 – 40 minutes.

http://www.InDianesKitchen.com

Categories: Casseroles, Cheese, Eggs, Milk Products, Pasta

51 Comments »

  14. Yummm!!!! Pasta and eggs is a combo I never have given much thought- but it sounds sooo good!!! I find the story behind this recipe fascinating too. Thank you always for sharing your unique and delicious ideas, Diane!

    Liked by 2 people

    Reply

    • I don’t know if you like Ramen Noodles or not but what about using just the noodles in the single serving pack (pitch the seasoning pouch)? Break the noodles into smaller pieces. Then I would cook the noodles, drain and add a little less than 1/4 cup milk, salt and pepper to taste and 1/4 cup cheese. Place in a small oven safe bowl, make an indentation and add the egg. Not sure how long it will take the egg to cook so keep an eye on it. You could also scramble the egg with the milk and just mix it in with the noodles then bake. I hope this helps. Let me know what you do and if it turned out good will you please?

      Liked by 1 person

      Reply

  21. Tried this tonight. Well divided everything with 2 and there’s still enough for both of us for tomorrow. This is a “keep” and maybe I’ll tweak it a bit with bacon or sausage in the future. We’ll see. Thanks for letting me get to know this one and the story behind it.

    Like

    Reply

    • You’re welcome Kitty! It would be great with bacon or sausage but I’m guessing in that time era maybe they didn’t have access to the meat? I personally prefer it with the eggs mixed in with the noodles but I wanted to post it like they made it.

      Liked by 1 person

      Reply

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