Easy Cooking Recipes

The idea of a solid schotel roebuck macaroni served in the piece. This time instant noodles plus milk and eggs in print in a loaf pan then bake when love and serve warm with chili sauce or chili sauce

Material

• Water for boiling noodles


• 3 packs of instant noodles


• 50 g margarine, for greasing and sauteing


• 100 g onions, chopped


• 50 g bacon, chopped 1 x 1 cm square


• 100 g carrots, diced 1 / 2 x 1 / 2 cm


• 1-2 tsp salt


• 1 tsp pepper powder


• 1 / 2 tsp nutmeg powder


• 2 tsp sugar


• 300 ml of liquid milk


• 3 eggs, beaten


• 75 g grated cheddar cheese

How to make

1. Rinse the noodles with boiling water. Let stand for about 3-5 minutes or until noodles soft, remove and drain. Preheat oven to 180C. Grease a loaf pan size 25 x 12 x 71 / 2 cm with margarine. Grease a baking sheet with margarine, put into baking pan to cover the floor and walls of the pan.


2. Heat margarine in skillet. Saute onion until wilted, enter mince, stirring until meat stiff. Enter the bacon, carrot salt, pepper, nutmeg and sugar, mix well, remove


3. Combine noodles, fresh milk, meat mixture, beaten eggs and half the grated cheese in a container, stirring until blended. Pour the noodle mixture into the pan, smooth.


4. By adding a teaspoon of margarine small clumps on the surface. Then, sprinkle with grated cheese until blended


5. Cover pan with aluminum foil. Insert pan into oven, bake for about 45 minutes or until done. To give the color of the top, open the aluminum foil, bake again to fire up for about 5 minutes, remove from heat. Let cool, then remove the noodles from the pan. Cut into pieces about 2 cm thick, serve with your family’s favorite sauce.