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Add a photoServings: 6
Ingredients
- 12 ounce Egg Noodles, Prefer Yolk Free
- 2 med Onions, Minced
- 2 Tbsp. Vegetable Margarine
- 28 ounce Canned Tomatoes, Diced Or possibly 3 C Heaping Fresh Tomatoes Diced
- 1/4 c. Vegetable Stock, Or possibly Water
- 3 c. Corn Kernels, Fresh Or possibly Frzn
- 1/4 c. Minced Parsley
- Â Â Salt And Pepper, To Taste
Directions
- A common variation of this dish is the addition of a diced, cooked potato or possibly two.
- Bring a large pot of water to a boil and cook noodles in rapidly simmering water, till al dente, about 6 - 8 minutes, or possibly according to package directions.
- Drain and set aside.
- In a large skillet, saute/fry onions in margarine, over med heat, till starting to brown, about 12 minutes. Add in tomatoes and stock or possibly water, cover, and simmer for 3 - 4 minutes. Stir in corn, parsley, and noodles, and simmer till everything is heated through, another 3 - 4 minutes. Season with salt and lots of pepper.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 6 servings | |
| Calories 332 | |
| Calories from Fat 59 | 18% |
| Total Fat 6.86g | 9% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.73g | |
| Cholesterol 48mg | 16% |
| Sodium 289mg | 12% |
| Potassium 582mg | 17% |
| Total Carbs 59.69g | 16% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.42g | 5% |
| Protein 10.98g | 18% |
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