Creamy Bacon Noodles

The Record’s “Recipe of the Week”:
Creamy Bacon Noodles by Naoma Williams

16 oz. medium egg noodles
10 to 12 bacon strips, chopped
2 cups fresh mushrooms, sliced
6 green onions with tops, sliced
One clove of garlic, minced
1/2 cup half & half or evaporated milk
8 oz. pkg. cream cheese, cubed
1/2 tsp. dried basil
1/2 tsp. dried thyme
Salt & pepper to taste

Cook medium egg noodles until “al dente”, then drain.

In a large skillet, cook the bacon until almost crisp. Add the mushrooms, green onions, and garlic, and saute until tender. Drain off the excess fat. Add the half & half or evaporated milk, cream cheese, basil and thyme, salt, pepper.

Cook until the cream cheese melts and the sauce is smooth. Combine the sauce with the cooked egg noodles and toss gently to coat. Serve immediately.


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Mt. Vernon, MO, 65712


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