Noodle and Mushroom Souffle
- 9 ounces noodles
- 18 ounces ground beef
- 1 can mushrooms
- 7 each tomatoes
- 1 each leeks
- 1 package american cheese slices
- 1 package emmentaler cheese slices
- 4 large eggs
- 15 ounces cream
- 1 x chives frozen, to taste
- 1 clove garlic
- Cut mushrooms, leek and tomatoes into slices.
- Cook noodles in saltwater as directed.
- Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt, pepper and garlic.
- Get a souffle pan and put in as follows ;noodles, tomatoes, cheese, noodles, tomatoes, cheese.
- The form should be only 3/4 full.
- Mix eggs, cream, chives, pepper and salt together and pour it over, evenly.
- Bake in a 200 to 220 cup oven for 45 to 50 minutes.
noodles, ground beef, mushrooms, tomatoes, leeks, american cheese, emmentaler cheese, eggs, cream, chives, clove garlic
Taken from recipeland.com/recipe/v/noodle-mushroom-souffle-45011 (may not work)