Looking for a delicious and comforting side dish reminiscent of traditional Pennsylvania Dutch cuisine? Look no further than this flavorful and easy-to-make Bridled Noodles recipe. Whether served on its own or alongside your favorite meat dishes, this savory treat is sure to impress your family and friends.
Why You’ll Love This Bridled Noodles
– Traditional Comfort: A classic Pennsylvania Dutch side dish that blends the richness of buttered noodles with the crunch of bread crumbs.
– Simple Ingredients: Basic pantry staples create a dish that is both tasty and budget-friendly.
– Versatile Pairing: Perfectly complements a range of main dishes, from Thanksgiving turkey to chicken or pork.
– Memorable Flavor: The combination of buttery noodles and seasoned bread crumbs offers a delightful texture and taste experience.
Ingredient Notes
– Wide Egg Noodles (16 oz): Provides the base for this dish, offering a substantial and comforting texture.
– Italian Bread Crumbs (1 1/2 cups): Adds a crunchy and flavorful topping to the buttered noodles.
– Butter, divided (1 3/4 sticks): Infuses richness and a velvety texture to the noodles and breadcrumb mixture.
– Onion or Garlic Powder (1 1/2 tsp): Enhances the savory profile of the dish.
– Salt and Pepper, to taste: Season to your preference.
– Chicken or Turkey Gravy, canned or homemade: Optional, for serving with the noodles.
How to Make Bridled Noodles (Pennsylvania Dutch)
Step 1: Boil the Noodles
– Boil the wide egg noodles according to the package instructions. Drain without rinsing.
Step 2: Butter the Noodles
– While the noodles are still hot, add 3/4 stick of butter and carefully stir until melted. Season with salt and pepper.
Step 3: Prepare the Crumb Mixture
– Melt the remaining butter and mix it with the garlic powder and bread crumbs until well-coated.
Step 4: Layer the Dish
– Preheat the oven to 350 degrees F and grease a 3-quart casserole dish. Layer the noodles and breadcrumb mixture, creating three layers and finishing with the crumbs.
Step 5: Bake and Serve
– Cover and bake the dish for 35-45 minutes until heated through. Finish under the broiler for a crispy top. Serve with gravy ladled over or on the side.
Storage Options
To store leftover Bridled Noodles, place them in an airtight container and refrigerate for up to 3 days. To reheat, warm in the oven or microwave until heated through. Avoid freezing as the texture may change.
Variations and Substitutions
– Herb and Cheese Blend: Mix in chopped herbs and grated cheese to the bread crumb mixture for added flavor.
– Vegetarian Option: Use vegetable broth or mushroom gravy instead of chicken or turkey gravy for a meat-free version.
– Crunchy Topping: Substitute panko breadcrumbs for a crispier texture.
– Spiced Version: Add a pinch of cayenne pepper or paprika for a subtle kick.
What to Serve With Bridled Noodles
– Roast Turkey: Perfect for a classic Thanksgiving spread.
– Baked Chicken: Complement baked chicken dishes with this savory side.
– Pork Chops: Pair with juicy pork chops for a hearty meal.
– Green Beans Almondine: Add a side of crisp green beans with toasted almonds for a balanced plate.
Frequently Asked Questions
– Can I use whole wheat noodles instead of egg noodles?
– Yes, you can substitute whole wheat noodles for a healthier twist on this dish.
– Can I make this dish ahead of time?
– Prepare the Bridled Noodles a day in advance and bake just before serving for added convenience.
– What can I serve instead of gravy?
– Try sour cream or a dollop of Greek yogurt for a creamy alternative.
– Can I add vegetables to this dish?
– Feel free to mix in sautéed vegetables like mushrooms, peas, or carrots for added nutrition and flavor.
After indulging in this decadent Bridled Noodles dish, you can expect a satisfying blend of creamy buttered noodles with a crispy, seasoned topping. The comforting flavors and textures will leave you craving more, making it a staple on your family table for years to come.
Bridled Noodles (Pennsylvania Dutch)
Ingredients
- 16 oz Wide Egg Noodles
- 1 1/2 cups Italian Bread Crumbs
- 1 3/4 sticks Butter, divided
- 1 1/2 tsp Onion or Garlic Powder
- Salt and Pepper to taste
Instructions
- Boil the wide egg noodles according to the package instructions. Drain without rinsing.
- While the noodles are still hot, add 3/4 stick of butter and carefully stir until melted. Season with salt and pepper.
- Melt the remaining butter and mix it with the garlic powder and bread crumbs until well-coated.
- Preheat the oven to 350 degrees F and grease a 3-quart casserole dish. Layer the noodles and breadcrumb mixture, creating three layers and finishing with the crumbs.
- Cover and bake the dish for 35-45 minutes until heated through. Finish under the broiler for a crispy top. Serve with gravy ladled over or on the side.