As you might have guessed this casserole features simple and local to my grandma ingredients. Although you can now find all of them in a regular grocery store. Most of the measurements are eyeballed because measuring cups were not invented yet! I distinctly remember my grandmother measuring her ingredients using a specific water glass, a coffee cup, and her hands. Oh! And a spoon. That’s it. And, to be honest, that’s what I do too. I only use weight and/or volume measurements when I cook from a recipe or when I am writing one to share with you. I was using the “no measurements cooking” method even before the term was even coined!
Back to the casserole.
I had totally forgotten about it until one afternoon I was looking for an easy dinner idea for the kids. Adults were having leftovers. I was looking for something that they would eat (as much as you can predict something like that!) and that was mostly hands-off since I had a sink and a counter full of dishes that for some reason can’t find their way to the dishwasher !?
After admittedly NOT very much thought I decided to give this recipe a try. I knew that they eat all the ingredients in it. The question was if they were going to like it texture-wise. And lo and behold! They scarfed it down and even asked for seconds.
And now I cook it on the regular. And have heard ZERO complaints. I consider this a major win.
If you too are looking for a very easy, hands-off recipe that your kids most probably will love, give it a try. And who knows, you might be surprised. Also, if you worry about it, not including ANY vegetables just roast their favorite and serve them on the side. From my experience, roasted veggies are much better received than boiled ones are. But if your kids are not fans of either why not try to let them add a drizzle of dressing?
Egg Noodle Casserole
- 250 gr egg noodles
- 300 gr white rice
- 200 gr feta chese
- 1 cup milk
- 1 Tbsn olive oil
- 1 Tbsn butter
- 1 pinch salt and pepper
- Coat the pan with olive oil. Add rice and evenly distribute it to the dish. Top with the rice noodles. Add 750ml hot water, 250ml milk and salt. Stir to combine.
- Crumble feta and add it on top along with the butter.
- In a small bowl beat the eggs and pour them in the pan.
- Bake for 220oC for about an hour checkong every so often after the 30 min mark.
Want to remember this? Pin this Briam Casserole to your favorite Pinterest Board!