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MH Low Calorie
Pumpkin seeds contribute a nice crunch to the top layer of this noodle dish. And here's an even better bonus: It's just as delicious for breakfast as it is for dinner.
|Total: 1hr 5min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 350°F. Coat an 11" x 7" baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add the noodles and cook per the package directions. Drain and transfer to a bowl.
Meanwhile, combine the cheese, sour cream, pumpkin puree, 3/4 cup of the pumpkin seeds, the eggs, 1/4 cup of the sugar, the milk, salt, and cinnamon in a bowl. Add the noodles and toss well to coat. Transfer to the prepared baking dish.
Combine the cornflake crumbs, butter, remaining 3/4 cup pumpkin seeds, and remaining 1/4 cup sugar in a bowl. Sprinkle over the noodle mixture and cover with foil that has been coated with cooking spray. Bake for 30 to 35 minutes or until heated through. Uncover and bake for 5 minutes longer or until the top is lightly crisped.
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