• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pennsylvania Dutch Corn Noodles

  • Recipe Submitted by on

Category: Vegetarian, Low Fat, Side Dishes, Main Dish

 Ingredients List

  • 12 oz Egg Noodles; Prefer Yolk
  • -Free
  • 2 md Onions; Chopped
  • 2 tb Vegetable Margarine
  • 28 oz Canned Tomatoes; Diced Or 3
  • -C Heaping Fresh Tomatoes
  • -Diced
  • 1/4 c Vegetable Stock; Or Water
  • 3 c Corn Kernels; Fresh Or
  • -Frozen
  • 1/4 c Chopped Parsley
  • Salt And Pepper; To Taste

 Directions

A common variation of this dish is the addition of a diced, cooked potato
or two.

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.
Drain and set aside.

In a large skillet, saute onions in margarine, over med heat, until
starting to brown, about 12 min. Add tomatoes and stock or water, cover,
and simmer for 3 - 4 min. Stir in corn, parsley, and noodles, and simmer
until everything is heated through, another 3 - 4 min. Season with salt and
lots of pepper.

Makes 6 servings.

Per serving according to magazine: Cal 325; Fat 5g; Carb 57g; Fib 6g; Pro
10g; Sod 249mg; CFF 15%

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