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Roasted Tomato Noodle Casserole

Posted by Theology of Home on
Roasted Tomato Noodle Casserole

By Emily Malloy

I have a bit of a problem; it's a lovely problem, but one nonetheless. 

You see, I have an overabundance of eggs. After a drought-filled summer, and what seemed to be a prolonged molt of my chickens, the summer and fall were eggless. Out of 25 hens, I would secure about 1 egg a day. I have finagled their protein intake and have had approximately a dozen to a dozen and a half eggs laid per day.

Like I had previously mentioned, it is a lovely problem. It has required that I become very creative in the kitchen to utilize this wonderful overabundance of eggs in a way that: (1) they are consumed and (2) they are consumed without complaint by my peanut gallery. 

As we are in the Lenten season, it is helpful to accrue meatless dinner recipes. There are several benefits to pasta casseroles. They are inexpensive and versatile. Most of all, they utilize a healthy amount of eggs without being an "egg dish."

The recipe today highlights an addition of roasted tomatoes and onions. But, any combination of vegetables and herbs could fill out this dish. You can make use of the pasta and egg base and add varying ingredients to completely change the dish. This alone increases the variety of meatless dinners in the home cook's arsenal. Simply roast any vegetables tossed in olive oil, salt, and pepper for 15-20 minutes in a 400* oven and later add to the pasta before baking. 

Easy peasy and delicious! 

Roasted Tomato Noodle Casserole
Yields: 8 servings
Time: 45 minutes

Ingredients
12 ounces egg noodles, cooked al dente and drained
8 eggs
2 cups of whole milk
2 teaspoons salt
2 teaspoons Italian seasoning
1 pint cherry tomatoes, halved
1/2 white onion, diced
Extra virgin olive oil
Salt and pepper 

Directions

1. Preheat the oven to 400*. Lightly grease a 9 x 13 baking dish. 

2. In an oven safe pan or baking sheet, combine the onions and tomatoes with 1 tablespoon approximately of olive oil and about 1/4 teaspoon salt and pepper. Roast for 15-20 minutes. Set aside.

3. In a large bowl, combine eggs, milk, salt, and Italian Seasoning. Mix until well-combined. Add the egg noodles and vegetables and toss to combine. 

4. Pour mixture into the prepared baking dish and bake for 30-45 minutes at 400* or until lightly browned on top.

5. Serve immediately and enjoy!

Find printable recipe here

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