Print Options:

Cheesy Veal and Noodle Bake

Yields4 ServingsTotal Time40 mins

This comfort-filled noodle recipe combines veal and seasonal veggies with hint of paprika and a rich cream sauce, all topped with Provolone and baked until hot and bubbly.

Ingredients
 12 oz Creamette® Medium Egg Noodles
 0.75 lb veal for stew, cut into 1-1/2 inch pieces
 4 oz mushrooms, sliced
 0.25 cup onion, chopped
 0.25 cup green pepper, chopped
 1 tsp garlic salt
 0.75 tsp paprika
 0.25 tsp ground white pepper
 1.25 cups skim milk
 0.33 cup light sour cream
 4 oz shredded Provolone cheese
Cooking Directions
1

 Prepare pasta according to package directions, reducing cook time to 3 minutes; drain. 

2

 Preheat oven to 350º F.

3

 Brown veal, mushrooms, onion, green pepper, garlic salt, paprika and pepper in 10-inch non-stick skillet until onion is tender; drain off excess fat. Remove from heat.  Stir in milk and sour cream; set aside.

4

 Arrange half of pasta in bottom of 2-quart casserole which has been coated with non-stick cooking spray. Spread half of veal mixture over pasta; sprinkle with half of Provolone cheese.

5

 Repeat layer of remaining pasta, veal mixture and Provolone cheese.

6

 Bake, covered, 20 to 25 minutes or until hot and bubbly. 

Nutrition Facts

0 servings

Serving size