Ingredients
Scale
- ½ Bag Mrs. Miller’s Old Fashioned Fine Noodles
- 2 TBS Vegetable Oil
- 1 Large Onion, sliced
- 2 Medium or 3 Small Carrots, diced
- 3 Stalks Celery, cut into 1/4 inch slices
- ½ Bag of Cranberries
- 10–12 oz Mushrooms, sliced
- 1 TBS Fresh Sage, chopped
- 1 TBS Fresh Thyme
- 4 TBS Butter, melted
- 2 Large Eggs, beaten
- Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions
- Preheat oven to 375˚F
- In a large pot, boil Mrs. Miller’s Old Fashioned Fine Noodles according to package instructions, drain and set aside.
- Heat the vegetable oil in a large sauté pan over medium heat. Add the onion, celery, carrots, and cranberries and cook for 3-4 minutes.
- Add the mushrooms, sage, and thyme and cook for 5 minutes stirring occasionally, or until most of the liquid in the pan has evaporated and the mushrooms have softened. Let mixture cool.
- In a large bowl, combine the cooled mixture with the noodles, melted butter, beaten eggs, salt and pepper. Toss until thoroughly incorporated.
- Using tongs, portion pasta mixture into prepared muffin cups, twisting pasta to form even nests. Fill each cup about ⅔ way full. Bake until centers are set and tops are golden brown, about 30 minutes, rotating tin halfway through baking.
- Let nests cool in pan for about 5 minutes. Run small knife around edge to remove each nest.
Notes
Makes 12 nests filled all the way up in the muffin tin.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes