← All recipes

Pennsylvania Dutch Corn Noodles #2

Make Pennsylvania Dutch Corn Noodles #2 at home with Egg Noodles No Yolks, Med Onions, I T Believe It S Not Butter Light, Vegetable Stock, and Frozen Corn Kernels. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 12 oz
• 2
• 2 tbsp
• 28 oz
• 1/4 cup
• 3 cup
• 1/4 cup

Method (preview)

1. 1

   Note 1: Original recipe used vegetable margarine

2. 2

   Bring a large pot of water to a boil and cook noodles in rapidly simmering water, until al dente, about 6 - 8 min, or according to package directions.

3. 3

   Drain and set aside.

4. 4

   In a large skillet, saute onions in margarine, over med heat, until starting to brown, about 12 min (it didn't take us anywhere near this long).

5. 5

   Add tomatoes and stock or water, cover, and simmer for 3 - 4 in.

6. 6

   Stir in corn, parsley and noodles, and simmer until everything is heated through, another 3 - 4 min.

7. 7

   Season with salt and lots of pepper.

8. 8

   NOTES: Cal 343.3

9. 9

   Total Fat 3.5g

10. 10

    Sat Fat 0.5g

11. 11

    Carb 67.4g

12. 12

    Fib 7.3g

13. 13

    Pro 12.3g

14. 14

    Sod 328mg

15. 15

    CFF 8.9%