Bridled Noodles (Pennsylvania Dutch)
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.
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Servings: 6 portions
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.
Notes
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.
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