Jan 012004
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What a tasty quick and easy side dish! One envelope of the Italian Salad Dressing mix will make 2 times the recipe.
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Wide egg noodles

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Butter or margarine, melted

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Half and half

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Grated Parmesan cheese

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Italian salad dressing mix

2-1/4 t.

1 T. + 1-1/2 t.

2 T. + 3/4 t.

3 T.

3 T. + 2-1/4 t.

4 T. + 1-1/2 t.


Assembly Directions:
Cook the noodles half the time recommended on the package. Drain. Put the drained noodles in a bowl and add the butter, tossing to coat. Add the Half and Half, the Parmesan cheese and the Dressing mix to the bowl. Stir to mix well.

Freezing and Cooking Directions:
To Freeze: Put noodle mixture in a freezer bag or plastic container with a lid. Label, seal and freeze.
To Serve: Thaw overnight in the fridge, or thaw in the microwave. Reheat in the microwave until hot, and serve. The actual reheat time will depend on your microwave.

Nutritional Info:
Per Serving: 257 Calories; 12g Fat (43.8% calories from fat); 7g Protein; 29g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 380mg Sodium.
Exchanges: 2 Grain (Starch); 1 Lean Meat; 2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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