Pasta was definitely a staple in our house growing up, mainly in the form of macaroni and cheese since it was absolutely one of my brother’s favorite things to eat, but for me, Mom’s German buttered noodles always trumped mac and cheese. Even my Dad, who has never really been a fan of pasta and was usually less than thrilled when spaghetti made it on the dinner menu, was always up for this delightful crispy, buttery dish. My mom grew up eating these at her grandmother’s table, we grew up eating them at hers and now my children (and fiancé!) enjoy eating them at my table. They make a great side for many meals from Sunday pot roast to brats and sauerkraut to Salisbury steak (brown gravy only enhances the tastiness of the noodles!) to just about anything!
German Buttered Noodles
1 12oz package egg noodles
4 slices of bread, cubed into approximately 16 pieces each (any type of bread will work, I normally use plain white)
12 tablespoons salted butter, divided in half
1 teaspoon fresh cracked black pepper
2 teaspoons salt
Boil noodles in salted water until al dente. Drain and rinse in cold water. In a large skillet, melt 6 tablespoons salted butter over medium-to-medium high heat. Add bread cubes, tossing well to coat with melted butter. Sautee bread cubes in butter until well toasted on both sides. Add egg noodles, remaining 6 tablespoons salted butter and stir to coat noodles with butter once melted. Season with salt and fresh cracked black pepper, stirring to combine. Continue cooking over medium-to-medium high heat until butter is almost completely absorbed and noodles have become slightly crisp. Remove from heat and serve.
recipe adapted from my great grandmother’s original recipe