Red noodle casserole

Here we go again!

This is what you need for it:

- 250 to 300g noodles (Fusilli are best for this)
- 250 ml milk
- about 125g bacon (cut into small cubes)
- 2 onions
- some champignons (I usually take fresh ones, but they did not look good that day, so I took a glass instead - spared me the slicing)
- 1 tablespoon of Oregano (I take a little more - love oregano)
- 1 pkg of tomato sauce powder for 1/4 ltr. of water
- a small tin of corn (I actually used half of the tin, shown in the picture)
- 300g of pork sausage (I used poultry-sausage here, but pork tastes a little bit better)
- a little bit of tomato ketchup
- 50 g of butter
- 2 table spoons of flour
- cheese

Chop up the onions and the sausage.
Heat up some very salty water for the noodles, take a large pan and heat up some oil.

Then put the noodles into the boiling water and the onions into the oil. Add some pepper, but be careful with salt. The bacon is salty enough, most cases.

Add the saussage, the mushrooms, the corn, the bacon and the butter and fry everything for a few minutes.

The scent of it spreads quickly and this is the time when other family members should start to become interested in what you are doing:

Now add a good blob of ketchup and stir. The amount of ketchup is right, when you can pick out any piece from the pan and feel the uncontrolled impulse to violently shout: "Oh, look! There is some ketchup sticking to this *insert here whatever piece you picked out*!"

Take the flour and spread two tablespoons of it evenly over the ragout. Stir and fry it for a short time. Watch out now. This stuff likes to stick to the pan. That is ok for it will come loose when you add the fluids in the next step, but do not let it burn there. The very moment, you think "Uh, now it starts to burn"...

...add the 250 ml milk plus 250 ml water.

Add the powder for the tomato sauce and stir.

It should quickly become a (not too) thick bubbling stew in which you now only have to give the oregano and let it cook over a low heat for about 15 to 20 minutes. Stir frequently.

Taka a large casserole dish and rub it with some grease. Don't forget the lid.

Your noodles should be done now. Rinse the salt water off of them and put them into the casserole dish.

Pour the ragout over the noodles.

Put the cheese on top of it. I usually get sliced cheese, cut it into stripes and produce a nice criss cross pattern on the casserole, but since I had so much cheese left over from my last pizza, I had to take this.
Close the lid.
At this stage you can put the whole thing into your fridge and heat it up when you need it. It is a genius dish, when you have guests, because you can prepare it days in advance. No dirty or smelly kitchen when the guests arrive.

Whenever time comes, heat up the oven to 180°C and put the casserole in it for about 50 to 60 minutes.

Remove the lid for the last 10 Minutes to allow the cheese to become golden brown (texture like sun).
That's it.
One more thing I keep annoying people with is to tell everybody at the table that the casserole dish is hot and make hissing sounds whenever someone reaches out for it. Rolling Eyes

I can't help it. Laughing

Have fun!

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Finally online: TriffiD's Astronomy Page

Canteen food!

..anyways looks yummy - i'll take a Hungarian salami and give it a try.

	TriffiD wrote:
	..and let it cook over a low heat for about 15 to 20 minutes.

Only 15 to 20 minutes? Try 90 to 120 minutes next time and do let me know if there is any difference.

edit: What happened to the dog?

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"I´M NOT CRAZY
My Reality Is Just Different Than Yours"

MONTANA wrote:

Canteen food!

..anyways looks yummy - i'll take a Hungarian salami and give it a try.

	TriffiD wrote:
	..and let it cook over a low heat for about 15 to 20 minutes.

Only 15 to 20 minutes? Try 90 to 120 minutes next time and do let me know if there is any difference.

What the f... are you talking about? Shocked

The dog is fine... I did not cook it.

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Finally online: TriffiD's Astronomy Page

Looks funny, can you change bacon into some other meat?

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http://www.cardomain.com/ride/3332770
C4 Corvette, love her till my death.

	Bionic Commando wrote:
	Looks funny, can you change bacon into some other meat?

Yeah, try the bacon2mince converter 2.0...
Haa Haaaaa Haaaa I'm so funny sometimes....

Well you can leave the bacon away. But it's a pity to do so.

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Finally online: TriffiD's Astronomy Page

TriffiD wrote:

	Bionic Commando wrote:
	Looks funny, can you change bacon into some other meat?

Yeah, try the bacon2mince converter 2.0...
Haa Haaaaa Haaaa I'm so funny sometimes....

Well you can leave the bacon away. But it's a pity to do so.

I was thinking about reindeer...
Confused

Finnish bacon cubes are terrible.
I could always cut those myself.

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C4 Corvette, love her till my death.

Bionic Commando wrote:

TriffiD wrote:

	Bionic Commando wrote:
	Looks funny, can you change bacon into some other meat?

Yeah, try the bacon2mince converter 2.0...
Haa Haaaaa Haaaa I'm so funny sometimes....

Well you can leave the bacon away. But it's a pity to do so.

I was thinking about reindeer...
Confused

Finnish bacon cubes are terrible.
I could always cut those myself.

Oh, I see.
Well, this dish is obviously very easy to alter. I think, using salami, like Monty is planning to do, is a pretty promising idea. If you, for example, don't like corn or the mushrooms, you can simply leave that away or take cubed peppers or something else instead.
I personally find it important that the saucy stuff is done the way I described. And even that one is pretty flexible. If you would like to boil it for 90 minutes, then go ahead (I think it would become VERY tough, then). I only heat it for 20 Minutes, because after that time the flavour of the Oregano has spread into the sauce just fine.

So, use reindeer, but leave some for santa, he needs them in 51 days, 10 hours and 5 minutes.

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Finally online: TriffiD's Astronomy Page

looks yummy indeed! too bad I don't have an oven in my 16,5m² student flat Laughing

I think it might be a good pasta sauce if you don't put it into the oven.

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Deimos: His name means dread, and he was a fearsome son of Bull & Dirty the fearful gods of war. He always attended his gay fathers on the battlefield, along with his compadres.

	d3im0s wrote:
	looks yummy indeed! too bad I don't have an oven in my 16,5m² student flat

Ooh smells like a gap in the market - i will let rooms with integrated kitchens, free beer and dogs to lend and call it -

>> montys hearth and home for poor elementary students <<

master chef's TriffiD and Bio inclusive

Very Happy

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"I´M NOT CRAZY
My Reality Is Just Different Than Yours"

I'm gonna try this one for sure.

One question...smoked or natural bacon?

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I think my arteries just clogged

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	d3im0s wrote:
	I like arnie's dick

	Spliffy wrote:
	I'm gonna try this one for sure. One question...smoked or natural bacon?

I take mildly smoked bacon because it surely adds flavour to the whole sauce. And I normally do not cut it into too fine cubes.

	( >'.')> wrote:
	I think my arteries just clogged

Hehe. True, but wait till you see my lasagne. Your arteries will surrender when you only look at it. Twisted Evil

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Finally online: TriffiD's Astronomy Page

That has made me bloody starving,going over the road to the bakery for a pie and a look at the girls tits Wink

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	Bonzo wrote:
	That has made me bloody starving,going over the road to the bakery for a pie and a look at the girls tits

That surprises me a little. Tits? I thought you were in the arse-crack business now. Laughing

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Finally online: TriffiD's Astronomy Page

I only find like German girls arse cracks

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