Cheesy Veal and Noodle Bake

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.

Print Recipe
Total Time:
40 mins
Serves 4

Ingredients:

12 oz Skinner®^® Medium Egg Noodles

3/4 lb veal for stew, cut into 1-1/2 inch pieces

4 oz mushrooms, sliced

1/4 cup onion, chopped

1/4 cup green pepper, chopped

1 tsp garlic salt

3/4 tsp paprika

1/4 tsp ground white pepper

1 1/4 cups skim milk

1/3 cup light sour cream

non-stick cooking spray

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.