Make it Yourself...Noodles with Brown butter and Cracker crumbs

 A family favorite use of egg noodles is Noodles with Brown Butter and Cracker Crumbs. Easy to fix using your favorite egg noodles. Homemade as Sue does or store bought as I do. We prefer the narrow noodles and that can vary, but you must use Saltine Crackers for the best taste. Sometimes simpler is better and I am sure this recipe came about when thrifty cooks needed to use up crackers.
 Do not try to use margarine instead of butter. Really nothing is better than browned butter. Let it brown just past the light golden stage the brown butter bits on the bottom of your pan will add depth and flavor to this dish.
Noodles With Brown Butter and Cracker Crumbs
8 ounces of dried egg noodles - pinch of salt
⅔ cup butter
One sleeve or about 2 cups coarsely crushed cracker crumbs*
Start the butter melting, it needs to melt and turn brown, watch so it doesn’t burn. Coarsely crush the crackers (place in a plastic bag and crush with your hands). *You want some pieces not just crumbs so the butter will absorb into the crackers. 
While the butter is browning, cook the noodles of your choice for the time shown on the box, When done; drain well, place in serving bowl and sprinkle with the cracker crumbs. Pour the browned butter over all and toss with two forks. Sprinkle with fresh ground pepper and some parsley if desired and serve. 
* If you click on the photo, it enlarges and you can see the size of the cracker crumbs.


  1. is this a side dish or a main dish? If a side dish what would you serve it with.

    1. I also use it as a side dish...with pork chops, baked spareribs or any kind of ring bologna or smoked sausage and with sauerkraut is our family favorite and the way our Grandmother and mother served it, but I also serve it with anything from chicken to fish in place of rice or potatoes. Some German restaurants around this area use bread crumbs instead of cracker crumbs; but it's really better with plain buttered saltines or soda cracker crumbs. I have also seen a similar recipe in some Amish or Mennonite cookbooks here.

  2. A side dish is usually what I use it for, instead of rice or potatoes etc. Any meat, though I often use sliced ham will work, a veggie or salad


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