Noodle Bake- Straight out of 1975

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March got away from me before I tried the Noodle Bake recipe in the 1975 issue, but I did make it before going on my trip. Then I ate it a few times for lunch while traveling and while away. Not always easy to find gluten free foods, so it was a nice fall back.

I forgot to take a photo before the first serving was gone. Hard to remember while also talking to your child. It’s not the most appealing food I admit. But the taste wasn’t bad. The noodles came out a bit overcooked and were quite soggy. Usually gluten free pasta gets very dry, so it was especially strange to get such a moist noodle.  I’m tempted to try it in a skillet, and cook the noodles while it cooks, Hamburger Helper style. I made the recipe as listed, except I don’t buy tomato soup, so I made my homemade soup to the same quantity listed. I also used gluten free elbow macaroni. I also topped it with some cheese and crushed tortilla chips instead of bread crumbs.

Here’s how it’s made:

Chop 8 hotdogs into slices and saute with 1/4 cup diced onion. Cook until onions are soft and hot dogs are toasty. Add 2 cups cooked macaroni, 1 can tomato soup, and 1/4 cup water. Stir all together and top with breadcrumbs (or cheese, or crushed chips) and bake at 350 for 30 minutes.

Again, not the most appealing thing. It was pretty good tasting though. I’d like to play around with the recipe for future lunches. I’m think it could handle some veggies tossed in, some spices, and some playing around with the noodle cooking. Funny thing, the jello mold actually had a lot more flavor. You hear jokes on TV and such about 70s food, and I’m inclined to believe them. The recipe was quick, but the flavor was lacking, plus a main course based on hotdogs seems a bit 70s to me.

Do you have a variation of this recipe that you make? Or used to make? Any ideas to try to spice it up?

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