Every once in a while a simple casserole is just the thing to cook. I have been in a casserole mood a lot lately. Maybe it is because the weather is turning chilly and I just want something warm and comforting. . .
I honestly don’t know what makes this a Romanian casserole. I guess I don’t know a lot about Romanian food, maybe it was the leeks?
The leeks were a really nice touch. Leeks have a very distinct flavor, and slices them up helps that flavor permeate the dish.
I did not add the fennel seeds. We moved recently and I know that I have fennel seeds in my pantry. Unfortunately I could not find them after searching everywhere. I don’t think it made all that much of a difference.
The cream, egg and cheese create a nice sauce for the casserole. I think it would have been a bit nicer had there been a touch more of the sauce. The casserole was a little dry. Not horribly so, just a little.
The dish was super easy to put together. And it didn’t take long to make the dish. It would be great for a weeknight - you could arrange the layers in advance and just pour the cream mixture over before popping it in the oven.
ROMANIAN NOODLE AND PORK
1 Pound Boiled Noodles
1 Pound Cooked Ground Pork
1 Slice Bread Soaked In Milk
1 Minced Leek
1 Teaspoon Fennel Seeds
1/4 Cup Chopped Parsley
1 Teaspoon Salt
1/2 Teaspoon Pepper
4 Eggs
2/3 Cup Cream
1/4 Cup Grated Parmesan Cheese
1/4 Cup Butter
Heat oven to 350 degrees. Combine pork, bread, leek, fennel seeds, parsley, salt and pepper. In a shallow baking pan, arrange alternating layers of noodles and pork mixture ending with noodles. Beat together eggs, cream and cheese. Pour this mixture over the noodles and dot with butter. Bake for 45 minutes.
Comments