Posted by Tracey at 11:50 AM
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I grew up loving this! And I have a batch ready to place in the oven right now! Hmmm... does the dough for egg noodles have to rise before making the noodles??? I hope not as I've made this to eat at Passover tonight.
Nana Bebe's Lochsen Pudding
1 package medium egg noodles
1 package frozen (preferably spanish) onions, chopped
cooking oil
1 cup milk
bread crumbs
salt, pepper, onion powder,
3 eggs
Fry onions in a pan with oil until golden brown.
Boil noodle and drain.
Put noodles back into pot and add fried onion and the oil they were fried in.
Let mixture cool a little and then add the milk.
Let stand 1/2 hour.
Beat 3 eggs and add to mix.
Add onion powder, salt and pepper to your taste.
Butt a 9x13 Pyrex pan, sprinkle with bread crumbs or matzo meal to prevent sticking. Pour mixture into pan.
Bake at 400F for 10 minutes, then reduce heat to 350F and bake for another hour.
Nana Bebe's Lochsen Pudding
1 package medium egg noodles
1 package frozen (preferably spanish) onions, chopped
cooking oil
1 cup milk
bread crumbs
salt, pepper, onion powder,
3 eggs
Fry onions in a pan with oil until golden brown.
Boil noodle and drain.
Put noodles back into pot and add fried onion and the oil they were fried in.
Let mixture cool a little and then add the milk.
Let stand 1/2 hour.
Beat 3 eggs and add to mix.
Add onion powder, salt and pepper to your taste.
Butt a 9x13 Pyrex pan, sprinkle with bread crumbs or matzo meal to prevent sticking. Pour mixture into pan.
Bake at 400F for 10 minutes, then reduce heat to 350F and bake for another hour.
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