Do you have wonderful childhood food memories? You know those really special dishes that only your mom and/or baba were famous for? This Traditional Egg Noodle Casserole Ukrainian Style is one of those recipes.
I am a pasta girl for sure. From spaghetti to gnocchi, macaroni salad to everyone’s favourite mac and cheese. When it comes to noodles, egg noodles hold a special place in my heart. This egg noodle casserole brings back so many wonderful memories.
When you were a kid, what was your go to snack after school? Cake, cookies, chips? Mine was egg noodle casserole! I am totally serious. Savoury food all the way for me. I do enjoy desserts (who doesn’t), but given the choice between freshly baked cookies or fresh baked bread, bread wins hands down.
Egg Noodle Casserole Recipes
Most everyone has eaten a casserole made with egg noodles (I would think). You know the ones I am talking about, made with those wonderful canned cream soups. Mushroom soup in the tuna noodle casserole. Cream of chicken soup in the chicken noodle casserole.
Do these bring back memories? Deliciously baked egg noodle recipes that were (or even still are) family favourites. The perfect casserole to take to pot lucks and family gatherings. Did you like crushed potato chips on your tuna noodle casserole?
How To Make Egg Noodles
Now, this is where the memories really come flooding back. Watching my baba (mom did it too) work her magic in the kitchen making homemade egg noodles.
Have you ever tasted homemade egg noodles? I sure hope so. Baba’s were THE BEST EVER. My mom could churn these out too, but there is that special touch only baba’s (or gramma’s) have. Something I am striving to achieve for my grandkids.
It always amazes me how the simple things are so delicious. The ingredient list for egg noodles is really simple:
- flour
- salt
- eggs
Baba was able to take those 3 ingredients and produce the most amazing noodles ever. Perhaps it was her magic rolling pin. Maybe it was the fresh eggs from the chickens in the backyard. One thing for sure was that she made everything with passion and love.
What is Egg Noodle Casserole?
Egg noodle casserole is known as kugel (the Jewish version) or pasteria, the traditional Easter egg noodle pudding found on the Ukrainian and Italian tables.
There are lots of versions. Some are savoury (my favourite), while others are sweet. Recipes can contain raisins, sugar, cottage cheese and sour cream. For this version of egg noodle casserole, the ingredients are:
- cooked egg noodles
- eggs
- milk
- salt
The process is simple. Cook the noodles, drain and rinse. Place them in a greased baking dish. Whisk together the eggs, milk and salt. Pour over the noodles. Bake.
I just had to bake this noodle casserole in a glass baking dish.That is how mom did it. There is something about seeing those nice brown edges through the glass.
The milk and eggs form sort of a custard as the casserole bakes.The noodles on top get nice and crunchy (the best part). Once baked you can eat this warm, but I even eat it cold.
Simple right? Now if I only had some of baba’s homemade egg noodles to use. Oh the memories.
She also made the best pierogies too. If you love pierogies, then you NEED to make this creamy Pierogi Sauce. It is THE BEST topping ever.
Good old noodle casseroles will never go out of style. This Traditional Egg Noodle Casserole Ukrainian Style will be a treasured favourite forever. ❤I miss you baba❤.
What is your favourite childhood food memory?
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Traditional Egg Noodle Casserole Ukrainian Style
Instructions
- Preheat oven to 350ºFGrease a 9x13 baking dish/pan
- Cook egg noodles according to package directions.
- Drain, and rinse with cold water.Place cooked egg noodles into the greased baking dish.
- Whisk together the eggs, milk and salt.
- Pour evenly over the noodles in the baking dish.
- Slightly press down the noodles into the liquid.
- Bake in oven until set, and top is nicely browned (that is the best part). Approximately 45 minutes.
- Cut into squares. Can be eaten hot or cold.
- ENJOY!
Nutrition Information
Judy M
This dish is a true Ukrainian tradition which is eaten at Easter. My mom made it with raisins and cottage cheese and I have carried on this tradition and yes always homemade egg noodles. My family is from Saskatchewan and luckily for me I inherited her old Ukrainian cookbooks from the prairies which helps me carry on with all the Christmas and Easter traditional foods. Also found this recipe in a 1984 Russian Doukhobour ethnic cookbook which which was also handed down to me. These books are like royalty on my cookbook shelf…
Gloria | Homemade & Yummy
Aw….yes a true classic. I have never tried the version with raisins. This was the BEST after school snack when I was a kid.
Kim
My Ukrainian Grama always made it with ground pickling spice and homemade noodles. It was always a savory dish not a sweet one. I remember the noodles drying on many tea towels. We called it Kee-sta…not sure of the spelling. I miss her like crazy. I miss her cooking cuz it just tasted like nothing else. Might have to make some this weekend.
Gloria | Homemade & Yummy
YES…those homemade noodles were the BEST. Baba was a master. Pickling spice sounds very interesting. And oh yes KEESTA….I remember that too. I miss her and her delicious meals. Thanks so much for sharing your memories.
Jean Nowal
This is so good and typical of Ukrainian dishes that help to stretch a budget. We had plenty of meatless soups and casseroles that are so good that nobody misses any expensive ingredients. (Dobra!) I). I am 100% Ukrainianand we always called grandmothers “Babco,not Baba. Maybe it’s a regional difference
Gloria | Homemade & Yummy
Well my mom was from Saskatchewan and my dad from Manitoba. Baba was the name in both places. You are right about simple ingredients and making delicious dishes for families to enjoy.
Kari Heron
This is completely new to me. We do not have these dishes in the Caribbean but this is a very practical weeknight dish. Thanks for sharing. This looks like a great, budget friendly side dish.
Homemade & Yummy
This recipe brings back so many wonderful memories of my baba. It was so good with her homemade egg noodles too.
Irene Wilson
My absolute favorite as well. My Mama would also add a layer of sliced apples tossed with cinnamon and sugar with half the noodles on the bottom and half on top also sprinkled with a little sugar. The crunchy top was my favorite as well. Still have Mama’s glass baking dish just for this purpose.
Homemade & Yummy
Yes, I use the glass dish too. I have not tried the sweet version, but this is such a childhood memory…and so delicious.
Dianne
My baba use to make this casserole with her freshly made noodles too. I wasn’t old enough at the time to ask for the recipe, but the memories of eating this are still clear as a bell. Over the years, I have asked everyone of Ukrainian background if they knew this recipe, but nobody did. It wasn’t till today Dec. 7/18 that a friend found this recipe for me. My baba always used rendered down pork fat in most of her cooking, which added so much flavour to her meals. I know she must have used it in this noodle casserole. It wouldn’t have been a lot, but oh, that flavour. Maybe she greased her pan down with it, but I have no one to ask now. What do you think?
Homemade & Yummy
Aw yes, the pork fat. She used to keep it in a can. I would take a guess that she did use it. I know it would work!! So glad this recipe brings back the same memories for you as it does for me. This is a keeper, right from the heart.
Karyl Henry
I’ve never had egg noodle casserole before…which is crazy, because I love egg noodles; and this recipe is about as easy as it gets! I’ve also never had homemade egg noodles, but I’m sure they are amazing. Definitely trying this recipe
Homemade & Yummy
This has been in the family for such a long time. Every time I make it, it reminds me of my childhood.