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Perverse Luxury Beef

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Guillain-Barre Syndrome from Undercooked Chicken

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Comment by Daniel W on February 4, 2017 at 8:42pm

Joan, I just made some for tonight.  Next time I might replace the broccoli with Brussels sprouts or cauliflower, but I do like it with the broccoli.

Comment by Daniel W on February 4, 2017 at 8:41pm

Two spelling errors.  Well, that's what happens when speaking and writing a hybrid language.  I've long sense given up.  My computer often changes things like "Its" to "It's" and "Their" to "There" at inappropriate times.  As long as the meaning comes across, I'll leave it up to professional grammaticians.

Comment by Joan Denoo on February 4, 2017 at 8:21pm

Daniel, I am going to give your Dad's Noodle Casserole a try. It looks delicious. 

Comment by The Flying Atheist on February 4, 2017 at 6:46pm

I've always loved casseroles.  Perhaps because I had so many yummy ones growing up in the 1970's when they were so popular.


Regarding meatloaf, I've always used both eggs and bread crumbs together as a binding agent.


And here's a funny family story.  I have an uncle who is totally incompetent in the kitchen and just doesn't cook.  One time when my aunt wasn't available make dinner, the task came down to my uncle who decided to make a noodle casserole for the kids.  Unfortunately he didn't realize that the pasta needed to be cooked before baking the casserole.  Of course the crunchy end result was not edible.  His family still laughs about that to this day.

Comment by Joan Denoo on February 4, 2017 at 6:32pm

I am just guessing, now, but the meat loaf that falls apart probably does not have enough binding agent. It is the ratio that matters. Use 1 cup of fresh breadcrumbs or 1/2 cup of dried breadcrumbs for every 1.5 lbs of meat.

Here is Ina Garten's recipe, an excellent place to start. 

Meat Loaf

If you take the meat out of the meatloaf, you need another source of binding. Binders include eggs, flour, or bread crumbs. 

Meatloaf Binders and Extenders and Their Effect

The Food Lab: The Best Meatloaf

5 Vegan Meatloaf Recipes For You

Comment by Grinning Cat on February 4, 2017 at 5:51pm
Daniel, sounds yummy! Can't resist the observations that a gold "bullion" cube would be inert and contribute nothing to the taste, and that spelling checkers and autocowreck are no panacea! :)
Comment by Idaho Spud on February 4, 2017 at 4:39pm

Daniel, your Dad's noodle casserole sounds good.

Comment by k.h. ky on February 4, 2017 at 3:46pm
Daniel, I'm going to try that. The most complicated thing I make is mexican cornbread. It takes eight ingredients. Layering the cheese in the middle was the most difficult part. Until I learned that letting it come to room temperature made it much simpler.
Comment by Daniel W on February 4, 2017 at 10:02am

Here is my version of my Dad's noodle casserole recipe.  I found it in an old recipe box and felt sentimental because it was in his handwriting.  There were some holes in the recipe so I had to ad lib.  I changed ingredient from frozen vegetables to fresh broccoli.

Noodle Casserole.

3 cup dry egg noodles.  I used spirally type.

1 1/2 cup broccoli florets.

1/2 cup chopped red bell pepper.

1/4 cup bread crumbs.

1/2 tsp black pepper.

2 tablespoon flour.

1 bullion cube.

1 cup water.

1/4 cup chopped onion.

1 clove garlic minced.

2 tablespoon olive oil.

About 1/4 cub grated Parmesan cheese.

1.  Boil the noodles per label instruction until al dente.  Rinse in cold water.

2.  Saute the onions in the olive oil until clear, add garlic at the last minute and stir.

3.  Mix the flour with enough of the water to make a paste, stir to combine, gradually add the rest of the water to dissolve without lumps.  At this point I add the bullion cube, microwave a minute, use a wire whisk to stir, microwave another 30 sec, repeat, until bubbly and thick.  You can use a sauce pan but the microwave seems to do a good job without burning to the pan. 

In a large bowl, combine the noodles, broccoli florets, bell pepper, and sauce, stir together.  Then add the bread crumbs while stirring to mix in.  Pour into a bread pan or 1 1/2 quart casserole dish.  Cover with foil, bake 375 for 35 min, sprinkle on the parmesan and bake another 5 min.


I like this because it's one of the first casseroles that I learned to make without a canned soup.  The sauce works fine and I have control over ingredients.  All of the broccoli casserole recipes that I found used frozen broccoli, but they are more tender if you use fresh.  They do not benefit from pre-cooking.  My dad used 4 cups of egg noodles but that did not fit in my casserole dish, which is 1 1/2 quart.  H also used a pyrex bread pan which works fine, I think 4 x 8 x 4 inch dimension.  I guestimate the amounts of broccoli, bell pepper, and onion.

Comment by Randall Smith on February 4, 2017 at 7:06am

Karma, indeed! I noticed we both misspelled "bulgur". Who would have thought it ends in ur.  I would have used oatmeal, but I ran out. And I did consider using lentils! I thought I'd better stop experimenting at some point. 

Go for it, Spud!


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