The taste of brown sugar, mustard and cheese coming together is enjoyable. I think this simple pasta entrée is quite tasty and so simple to make. I found the hardest part was getting the water to boil for the pasta. Once I cooked the pasta, the rest came together quickly and easily.
- 8 oz medium egg noodles
- 1 1/4 cups grated Parmesan cheese
- 1 cup milk
- 1/4 cup butter
- 2 Tablespoons all purpose flour
- 1/2 teaspoon salt
- 16 oz. package weiners, sliced into rounds
- 1/4 cup packed brown sugar
- 1/4 cup mayonnaise
- 2 Tablespoons prepared mustard
Preheat oven to 375 degrees F. In large kettle, cook noodles as label directs. Drain and return to kettle. Stir in Parmesan cheese, milk, butter, flour and salt. Mix well and then pour into greased 9″ x 13″ baking dish.
In a bowl, combine weiners, brown sugar, mayo and mustard. Spoon evenly over the noodle mixture.
Bake 30 minutes or until hot and bubbly. (If made ahead and refrigerated, bake 45 minutes)
My comments on the ingredients and method are very few. First, I think the butter should be cut into small pieces so it melts easier when it hits the hot noodles. In fact, I would change the order of adding ingredients to the hot noodles to make the milk – which is cold- the last ingredient after the butter has melted.
To grease the baking dish, I used a heavy coating of the cooking spray, and not a hard fat like shortening or butter.
Because the recipe is so simple, there is not much to discuss about making it. I think there are only a couple places where you could change things up and make your own version of Frankfurter Bake. One would be the cheese; rather than just the same old Parmesan that comes in the plastic bottle, you might try a fresher cheese to strengthen the flavor- maybe something like an Asiago cheese. The other place I see an option is with the mustard; I have several kinds in the refrigerator, and chose to use the “zesty brown” variety; maybe the “hot and sweet” mustard would give the dish more zing. Or maybe even the Grey Poupon would be interesting.