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Sausage-Noodle Bake with Sautéed Radishes

March 2010

Sausage-Noodle Bake with Sautéed Radishes

Dan Roberts enlarge

By: Vivian Jao
Part of this menu: Grilled Cheddar-Apple Sandwiches and more »

people tried this recipe.

Wine Pairing Icon

PAIR WITH:

Samuel Adams Boston Lager (MA)


  • 4 Servings
  • Prep 25 min
  • Bake 35 min

Ingredients:

  • One 12-ounce package wide egg noodles
  • 7 ounces turkey kielbasa, halved lengthwise and thinly sliced crosswise
  • 1 stick (4 ounces) plus 1 tablespoon buter, cut into small pieces
  • 4 cups baby arugula (about 4 ounces)
  • 5 eggs, beaten
  • 1 cup cottage cheese
  • 1 cup sour cream
  • Salt and pepper
  • 1 pound radishes, trimmed and quartered
  • 1 tablespoon apple cider vinegar

Swap a short pasta like penne or fusilli for the egg noodles in Step 1.

Save the green tops if buying radishes in a bunch and add them, rinsed and chopped, to the sauté.

Toss the sautéed radishes with buttered egg noodles for a light supper.

Directions:

  1. Preheat the oven to 375°. In a large pot of boiling, salted water, cook the egg noodles according to package directions until al dente. Drain and return to the pot. Stir in the kielbasa and 1 stick butter.

  2. Meanwhile, in a large bowl, stir together the arugula, eggs, cottage cheese and sour cream. Add to the noodle mixture, season with salt and pepper and toss. Spread evenly in a greased 9-by-13-inch baking dish. Bake until the crust is golden and the casserole is set, 30 to 35 minutes. Let stand for 10 minutes before slicing.

  3. Meanwhile, in a medium skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the radishes and vinegar; season with salt and pepper. Cook until crisp-tender, 5 to 7 minutes. Serve with the noodle bake.
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