| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Italian1 | 24 | servings |
INGREDIENTS
| 1 | lb | Broad egg noodles; cooked as directed |
| 2 | c | Applesauce; unsweetened |
| 6 | Eggs; beaten | |
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 1/2 | c | Margarine; melted |
| 2 | ts | Vanilla extract |
| 1 | c | Granulated sugar |
INSTRUCTIONS
Pre-heat oven to 325F. Combine margarine and sugar in a large mixing bowl. Whisk in eggs, beating until light and frothy. Add remaining ingredients, including noodles. Pour mixture into lightly greased 4-quart baking dish (10 x 12 inches). Bake for 1 hour. Let cool completely before cutting, then reheat. Freezes well. Per serving: 172 Calories (kcal); 6g Total Fat; (29% calories from fat); 4g Protein; 26g Carbohydrate; 65mg Cholesterol; 152mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Recipe by: Mimi Markofsky Converted by MM_Buster v2.0n.
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