🫙 From the Spice Rack
pennsylvania dutch corn noodles
Pennsylvania Dutch Corn Noodles 8 ounces medium-wide egg noodles, preferably yolk-free 2 tablespoons butter or margarine 1 large onion, quartered and thinly sliced 1 (16 ounce) bag...
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Ingredients6 items
Ingredients
- 8ouncemedium-wide egg noodles, preferably yolk-free
- 2tablespoonbutter or margarine
- 1large onion, quartered and thinly sliced
- 1(16 ounce) bag frozen succotash (mixed corn
- 11/2 pounds fresh, ripe tomatoes, diced, with 1/4 cup water
- 1/4cupchopped fresh parsley
Directions
- 1
Pennsylvania Dutch Corn Noodles 8 ounces medium-wide egg noodles, preferably yolk-free 2 tablespoons butter or margarine 1 large onion, quar
- 2
Meanwhile, heat the butter in a large skillet
- 3
Add the onion and sauté over medium heat until golden
- 4
Add the succotash and tomatoes
- 5
continue to cook until well heated through, about 5 to 7 minutes
- 6
When the noodles are just tender, drain them and combine them with the succotash mixture in a large serving bowl
- 7
Add the parsley, then season to taste with salt and lots of pepper and toss well
- 8
Serve immediately.