Lasagne

This Lasagne is both Gluten-free and Non-dairy

It was exciting to find a lasagne pasta made of brown rice so that I could prepare a gluten-free lasagne for people on a restricted diet AND while thinking about dietary needs of others, I decided to make this recipe for lasagne to be dairy-free as well. Did I have concerns how this recipe was going to turn out? You bet I did. Did I have concerns about how a lasagne without cheese would hold up in the cooking process? You bet I did, again.

I am happy to report that this lasagne with ground beef and sauted vegetables turned out to be one of the best tasting culinary experiments I have prepared. There was an abundance of flavor in this meat lasagne from the spiced-up seasonings used during the cooking of the ground beef. The sauted veggies of choice for this recipe added their own flavor and texture to the entire lasagne. How surprised was I? Very surprised and satisfied with this homemade creation.

Although I technically am not restricted to a gluten-free diet, I enjoy the wonderful new products appearing in the markets for those restricting gluten in their nutritional diets. A personal observation: when eating too much bread or white pasta, I find a bloated feeling after a meal and see more puffiness under my eyes. Again, this is just a personal observation. The same feeling is personally observed when eating a lot of dairy products. So, good to know that substitutions of ingredients still allows for a hearty flavor in favorite meals.

Noting here that I chose ingredients for this lasagne without promoting any products. I enjoy their flavors.

Gluten-free, brown rice lasagne pasta. Organic and Kosher, too.

Organic Tomato Sauce with Herbs (no cheese)

What you will need to prepare this dish:
Large pot with matching lid
Colander
Tongs
Large skillet
Large cutting board
Kitchen knife
Box grater
Wooden spoon, two
Pot holders
Large lasagne pan or high baking dish
Olive or Canola Oil spray
Baking sheet
Large spatula

Ingredients:
Lasagne pasta, gluten-free
Olive oil, 3-4 tbs for sauteing vegetables and ground beef.
Small onion, chopped
Garlic, 3 cloves, fresh and chopped
Carrot, 1 large, washed, peeled and grated
Red or Green pepper, 1 medium, washed and cut into small pieces
Butternut squash, 1 cup, fresh, cut into small pieces
Zucchini, 1 small, washed, cut into small pieces
Kosher salt, 1-4 tbs (add half of total amount during vegetable saute; add some salt to taste during cooking process after the ground beef is added but save some salt to add to boiling water for cooking pasta)
Black pepper, 1 tsp, crushed
Ground beef, 1 lb, lean OR White ground meat turkey, 1 lb.
Tomato sauce, one jar prepared tomato sauce of choice (with/without added herbs, but no cheese.)
Tomato paste, 4 tbs from tube or small can
Water, 1 cup, cold (add half of the water to determine thickness of mixture)
Tumeric, 1 tsp, powder
Smoked paprika, 1 tsp, powder
Oregano, 1 tsp, dried
Basil, 1 tsp, dried
Gluten-free bread crumbs

Lasagna Preperation Process:
Fill the large pot with cold water, put lid on the pot and put the pot on a stove burner, high heat, to bring water to a rolling boil. This will take 8-10 minutes depending on your stove temperature. When large bubbles appear in the boiling water, remove the lid, add some Kosher salt and carefully add the dried lasagne pasta. Stir gently to separate each noodle so they do not stick together.
When all the lasagne pasta is softer, but still firm, turn off the burner under the pot, put the colander in the sink and carefully lift the pot with pot holders and slowly drain the boiling water from the pot leaving the partially cooked lasagne pasta in the collander.
While the water is reaching a boiling temperature, preheat your oven to 375 degrees.
At this time put the large skillet on another stove burner, add the olive oil into the skillet and turn the burner under the skillet to medium-high heat. In a minute or two, carefully add the chopped onion and stir around the skillet with a wooden spoon. When the onions look softer add the rest of the vegetables and keep stirring the mixture. Add some of the Kosher salt and all of the crushed black pepper. Keep stirring the mixture with the wooden spoon.
When all the vegetables look softer, add the uncooked ground beef (or ground turkey), add all of the herbs, the tomato paste and continue to stir with the wooden spoon until the ground beef (or ground turkey) turns brownish, more firm looking texture to the meat. Then, add 3/4 of the jar of tomato sauce. (save 1/4 of the tomato sauce for the top of the lasagne before baking)
Keep stirring the mixture above and then add the water, as much as needed for the desired consistancy of the mixture. The mixture of vegetables, meat and sauce should not be too watery.
Turn the temperature under the skillet with cooking mixture to a low setting and keep stirring with the wooden spoon until cooking mixture is fully heated and bubbles begin to form in the mixture.
Turn the burner off under the skillet after the mixture is hot and bubbly.
Spray the large baking dish with some olive oil spray to keep the bottom of the lasagne from burning while baking.

The Layering Process Before Baking:
With a clean wooden spoon, add a little bit of the cooked mixture from the skillet to the bottom of the baking dish.
With tongs, carefully take several partially cooked lasagne pasta and put them on top of the first layer of cooked ground beef (or ground turkey) and vegetable mixture. Add a bit more cooked mixture on top of the lasagne pasta and repeat this process until the top layer is cooked meat and vegetable mixture.
Add a thin layer of gluten-free bread crumbs for a crunchy topping (optional)
Add last 1/4 of jar of tomato sauce to the top of the lasagna.
Put the baking dish on a clean baking sheet so oven will not get messed up if the cooking lasagne overflows with tomato sauce.
Put the baking sheet with the lasagne baking dish on it into the preheated oven.
Bake the lasagne for about 20-30 minutes until heated totally in the middle.

Serving suggestions:
Cut the cooked lasagne into large squares and serve each individual portion with a spatula on a dinner place.

Official One Year Blogaversary July 27, 2011

Cupcake with candle (from Creative Commons Search IE)

Here is my symbolic First Blogaversary Cupcake to share with you.

As I mentioned in a previous post during my First Blogaversary Week, July 27, 2010 was the beginning of my adventures in food blogging. I have enjoyed this past year and thank you to all who helped me learn new skills, improve on my writing posts, and challenged me to take better food photos.

I have connected with many food bloggers and remain impressed with how dedicated you all are to your passions. My collection of favorite blogs continues to grow and I enjoy collecting your "Grab-a-button" to share on my Prep2eat site. I also have a shiny, new "Grab-a-button" in place in my collection. Please take a moment to "Grab" one and post on your blog to connect our sites and share our recipes.

Prep2eat will continue to inspire home cooks to prepare healthy, nutritious meals along with special tasty treats. Why cook at home? You have control over the quality of the food you purchase and monitor the prices of products and produce you buy for your consumption. It is a win-win solution for you and your family: daily meals are cooked with your choices and you save money by eating-in, rather than eating-out. No paying another person to prepare your food and tip them for doing so! What quality food are they preparing for you? At home, cooking extra portions allows for lunches or no-cook dinners on busy nights. With cooking-in during the week you probably will be able to enjoy a dinner out on a special occasion. But, you might just find that you enjoy your cooking better, like I do :) I can treat myself very well with fresh food here in my home.

Thank you to all my Followers of Prep2eat.
Warm regards and keep on cooking,
The Souper

Meatloaf - with new spice combinations

My meatloaf recipe with new spice combinations - a very nice surprise.

Everyone has a special meatloaf recipe. Fantastic when it is a family tradition passed on to the next generation. I have my favorite, go-to, family recipe also.
Last night, though, I was looking through my spice collection and I chose a combination of spices that attracted me because of the warmth of each ingredient. Wow, what a surprise to find that this blend of spices created a new version of my family's recipe for meatloaf. Can't wait to share this with you, too.
Along with our meal highlighting this new meatloaf recipe, I served a side green salad and for the comfort carb sidedish, I prepared my new go-to grain: Roasted Brown Rice Couscous (gluten-free). Oh, and it does come in a convenient box, is organic brown rice and cooks-up in 15 min. How easy is that? (As Ina Garten, "Barefoot Contessa" would say.)
Hope you will try this healthy grain as your sidedish when you have comfort on your mind at mealtime.
Thank you Lundberg Family Farms for Roasted Brown Rice Couscous. Gluten-free, Vegan and 100% whole grain. Kosher product, too. Here is the link to their product: http://www.lundberg.com/Products/Roasted_Brown_Rice_Couscous.aspx

Preparation time of this recipe: about 15 minutes.
Cooking time for this meatloaf: about one hour to one hour and fifteen minutes, depending on the calibration of temperature in your oven.

Preparation:
Loaf pan coated with Canola Oil spray on bottom and all sides.
Large mixing bowl
Wooden spoon
Oven mitts
Place oven rack in the middle portion of your oven
Preheat oven to 350 degrees F.
Kitchen knife
Large spatula
Serving platter

Ingredients:
Ground beef, one pound
Egg, one whole egg
Ketchup, one half cup; a little more also to spread on top of the meatloaf before cooking.
Worcestershire sauce, one quarter cup
Cumin, one teaspoon
Paprika, one teaspoon smokey version if possible, if not then plain paprika
Cinnamon, one teaspoon
Kosher salt, two teaspoons
Black pepper, one teaspoon, crushed
Parsley, one quarter cup fresh, chopped (or one tbs. dry parsley)If using fresh parsley, save a few pieces to put on top of the cooked meatloaf for a pretty pop of color as the garnish.

Assemble the meatloaf mixture:
Put the ground beef into the large mixing bowl
Crack one whole egg into the mixing bowl with the ground beef
(option: crack the egg into a small bowl first to make sure the egg is fresh and then empty the egg into the ground beef.)
Add the ketchup into the mixing bowl with the groundbeef and egg.
Add the Worcestershire Sauce into the above mixture also.
Add the cumin, paprika and cinnamon into the mixture above.
Add the salt and crushed black pepper into the mixture above.
Add the fresh, chopped parsley into the groundbeef mixture, too.
Mix all the ingredients in the mixing bowl with the wooden spoon using a light, turning-over stroke, so all the ingredients remain loose.
The goal is to have a mixture with some air in the combined groundbeef texture.
Add the meatloaf mixture into the greased loaf pan.
Spread some ketchup on top of the uncooked meatloaf.
Place the loaf pan into the preheated oven at the middle section of the oven.
The meatloaf will be ready when it is browned on the top of the meatloaf, and the meatloaf has pulled away from the sides of the loaf pan.
Depending on the amount of fat in the groundbeef used, you may want to pour off some of the liquid fat that remains in your loafpan. Use your oven mitts to carefully carry the cooked meatloaf in the loafpan to the sink to pour-off the fat into the drain of your sink.

Serving suggestion:
Using your kitchen knife along with a large spatula, cut wide sections of your cooked meatloaf and carefully place on the serving platter.
Put a few pieces of whole, fresh parsley on the top of the sliced meatloaf for the garnish.

Calories, Carbs and Fats Repost from Tips and Tricks for the Everyday Cook

Important Nutrition Info and Why you should read food labels.
Posting this link from the foodblog Tips and Tricks for the Everyday Cook.
Vegetable picture from mentioned blog as well as my own Fruit photo from this blog.
Appreciate all the research that went into this informational nutritional post: please take a moment to view the following link:

The Souper

http://tricksforcooking.wordpress.com/2011/05/06/nutritionlabe/

19

Fresh Tomato Sauce - Quick and Flavorful

The simplicity of preparing fresh tomato sauce amazes me. This magical creation comes together in a very short time. In approximately fifteen minutes, pasta with vegetables is on my dinner plate, ready to comfort me and my tastebuds.
Knowing that once a large pot of water comes to an active boil, pasta usually takes about eight minutes to cook. At the same time, cooking chopped vegetables and adding a few more ingredients turns into a sauce for my pasta.
It is only minutes for my fork to be twirling around in the pasta in my fresh tomato sauce.
Being prepared to cook is the secret for enjoying the process of creating fresh, delicious food in minutes.

What you will need for preparing this recipe:
Large pot with matching lid
Large frying pan
Chopping board
Kitchen knife
Wooden spoon
Large slotted spoon
Measuring spoons
Pot holders
Can opener
Large serving bowl
Large serving spoons

Ingredients:
Cold water to fill the large pot about 3/4 full
Olive Oil, regular not extra virgin. About 3-4 tablespoons.
Onion, one small or half of a large onion
Garlic, 3 cloves chopped
Peppers, one green or red pepper cut into small pieces. (Assorted colors make a nice presentation.)
Zucchini, one small size cut into small pieces
Cherry tomatoes, one cup or more, washed and cut in halves.
Tomato paste from a tube, 3-4 squirts from the tube
Canned tomatoes with no salt, 28 oz. size
Pasta, one pound box of personal choice variety
Kosher salt, 1-2 teaspoons
Sugar, 1-2 teaspoons, determined by personal taste.
Dried herbs, one teaspoon or less of any of the following:
Oregano, basil, tarragon
Red pepper flakes, 1/4 to 1/2 teaspoons depending on personal taste.
Optional: chopped fresh parsley for garnish.

Fill the large pot with cold water and put the cover on the pot.
Put the covered pot of water on stove burner and turn heat up to medium-high.
Wash and cut all vegetables.
Open the can of tomatoes.
Have all dry herbs available to measure.
Put the large frying pan on another stove burner and put the olive oil in the pan. Turn stove burner up to medium-high. In a minute when olive oil is heated, add chopped onions and stir around with the wooden spoon.
Add some of the Kosher salt to the cooking onions to help release their moisture and keep stirring.
Add the chopped garlic and all the chopped vegetables. Keep stirring the mixture.
When the vegetables look softer after a few minutes, add the tomato paste and keep stirring with the wooden spoon for another minute.
Add the canned tomatoes and keep stirring the sauce. At this time add some cold water to half of this can and add to the cooking sauce.
Add the dried herbs, more Kosher salt and sugar. Keep stirring the sauce.
Turn the heat under the sauce pan to low heat.
Carefully taste the sauce and adjust seasonings with more salt or sugar (canned tomatoes may have an acid taste.)

When the pot of water has large bubbles, add the box of pasta and stir with the slotted spoon.
Cook pasta for about eight minutes, taste a cooled piece of pasta for a bit of firmness. If soft, but still firm in middle, transfer the pasta from the pot by spoonfuls and put into the fry pan of tomato sauce still cooking on low heat.
The liquid from the cooked pasta will thicken the tomato sauce. (Always put pasta into sauce, not sauce over pasta say the experts.)
Depending on the amount of prepared sauce and amount of pasta, you have an option to add a bit more of the water from the large pot that the pasta cooked in to thicken the tomato sauce even more. It is a personal choice for the thickness of the sauce.
Gently blend the pasta into the tomato sauce carefully to not break the pasta.
Transfer the mixed pasta and tomato sauce to a large serving bowl to bring to your dinner table.

Serving Options:
Grated cheese of choice can be added to your sauce at serving time. Or, have grated cheese in a bowl on the dinner table for individuals to add on their own plates.
Fresh, chopped Parsley spinkled on top of the Fresh Tomato Sauce gives a truly clean, fresh look to your sauce creation.
A drizzle of Olive Oil on top of your pasta adds more flavor.
You will experience a smooth, burst of flavor in your mouth from the freshness of this dish.

Nachos - Easy Appetizer or Meal

Warm melted cheese gets my attention every time. It is like a fluid sensation coating my tongue and cheeks. The gooiness sticks to any choice of food enhancing flavors to the moon! Here is a tasty snack food transforming into complete meal with very little effort, right in front of your eyes. Comfort food all to yourself or share it with your best friends. Get ready for the compliments on your cooking skills. Only you will know how simple it is to create this homemade dish. Grab your favorite easy chair and watch some football with your comfort creation or put a baking dish full of Nachos on a buffet table and quietly watch your friends stuff their mouths with joy because you cooked.

The Souper

What you will need:
1 lb. block of fresh cheddar cheese
Tortilla chips of choice - two bags
Can of beans of choice - white, navy or red (optional)
Jar of favorite salsa
Guacamole - prepared from the market
Sour cream - purchased from the market
Large baking dish
Large bowl
Small serving bowls - three
A box grater
Pot holders

Preparation:
Preheat your oven to 400-425 degrees F.
Grate your cheese into a large bowl
(Optional)Open a can of beans - rinse with cold water and drain out the liquid
Open a bag of tortilla chips
Put salsa, guacamole and sour cream into small serving bowls

Create your Nachos:
In the large baking dish, put one layer of the tortilla chips
Cover the tortilla chips with some grated cheese
Cover the layer of grated cheese with some rinsed beans (optional)
Continue layering of tortilla chips, grated cheese and beans
Tope layer is grated cheese

Bake:
Put the full baking dish of Nachos into the preheated oven
Bake until the cheese is melted - about 10 minutes depending on your oven temp.
Remove the baking dish from the oven with pot holders

Serving:
Eat Nachos directly from the baking dish
Have individual serving dishes ready to put all the fixings for the Nachos - salsa, quacamole and sour cream.

Enjoy

Spice Swirl Soup

Colorful Ingredients in Spice Swirl Soup

Hearty, spicy and comforting. Soup base is non-dairy and gluten-free. Can be totally vegetarian by using vegetable broth. This recipe utilizes basic cooking techniques of roasting, pureeing and heating on stovetop. The best way to enjoy veggies.

Bowl of Roasted Vegetable Soup

Recipe Prep:
Preheat oven to 450 degrees F.
Food processor (or blender)
Large spoon or spatula
Wooden spoon
Kitchen knife
Vegetable peeler
Cutting board
Pot holders
Large soup pot with matching lid
Measuring cup
Two, large rimmed baking sheets
Parchment paper (for easy clean up)
Assorted veggies to roast

Floating The Spices While Soup Is Cooking In The Pot:
Before "The Swirl" Through The Soup

Ingredents:
Olive oil
Eggplant, small to medium, washed, peeled and cubed
Butternut squash, one small or half of large, peeled and cubed
Carrots, two or three, washed, peeled and cut into disc shapes
Red pepper, one large (washed, seeds taken out, cut into small pieces)
Onion, one large(Vidalia or red onion; peeled and sliced in strips)
Garlic, two cloves, not peeled and left whole
Chicken broth, three cups, boxed or canned, low-sodium
Water, 3-4 cups, cold
Spices: one teaspoon, dried, of the following
Cumin, turmeric, paprika, cinnamon, ginger, Kosher salt.
Red pepper flakes, 1/4 teaspoon
Bay leaves, two whole dried leaves
Kosher salt, added during the cooking process for personal taste.

Preparing to make Spice Swirl Soup:
After the veggies have been washed, dried and cut, put them on the lined baking sheets in one layer so they will roast more efficiently.
Drizzle the cut veggies with some olive oil before roasting.
Sprinkle the veggies with Kosher salt also before roasting.
Roast the veggies in the preheated oven for about 20-30 minutes, until browned.

When veggies have cooled from roasting, puree them in small batches in a food processor or blender along with some of the chicken or vegetable broth (one or the other.) Note: peel the roasted garlic and add to food processor.
After puree of each batch of roasted veggies, put the mixture into large soup pot.
Add remaining water, bay leaves and bring to low boil with cover on the pot.
Once the soup is boiling, turn heat down to low.
Add the spices to float on top of the soup in colorful piles and then with a wooden spoon, begin to slowly swirl around through the spices to blend them into the cooking soup.
Keep tasting the soup and adjust flavor to your liking by adding additional salt. (easier to correct flavor while cooking than adding too much salt at the beginning of the cooking process.)Salt helps with the blending of all the spice flavors.
When the soup is heated sufficiently, it is ready to serve in individual bowls.

Serving suggestions:
Serve with hearty tortilla chips, melting cheese, homemade croutons.
Add any cooked protein leftovers such as: chicken, sausage, ground beef, sauteed shrimp. This makes a complete meal-in-a-bowl.

Spice Swirl Soup tastes even better the next day. Have extra chicken or vegetable broth to loosen the thickened soup or just add more water. This soup freezes well, too.

Enjoy,
The Souper
Spice Swirl Soup

Rainy Day Saturday Soup - aka Veggie Soup

Description: My version of Minestrone Soup utilizing fresh veggies on-hand, reaching for pantry items to add into soup stock. This completed soup is built upon staples on hand for the day. My creative efforts produce a one-of-a-kind soup full of nutritious vegetables, pasta/beans. Can become a complete meal in a bowl.
Extra touches: grate cheese into an individual bowl (keeping the pot of soup non-dairy) and add-in homemade crouton or soup crackers.

Recipe Preparation: About an hour from chopping veggies to completed soup.
Pull any fresh veggies of choice from your refrigerator. Saturday’s veggies listed below. Chop into same-size pieces.
Peeled garlic clove(s), chop ready to include with sautéing veggies in olive oil.
Soup pot on the stove ready to sauté pieces of veggies in olive oil.
Wooden spoon available to stir veggies while sautéing.
Tube of tomato paste for a couple of squirts into sautéing veggies in pot.
Box of low-sodium chicken broth (32 oz.) ready to add slowly as veggies absorb olive oil.
Cold water in a measuring cup (2 cups at a time) to add slowly after the chicken broth.
(you might be adding up to 4 cups of water depending on other ingredients put into the soup that will absorb the liquids.)
Assorted spices & dried bay leaves, including salt & pepper ready to be added to the soup while veggies sauté in liquids.
Canned beans, washed & drained, ready to put into soup pot while soup cooks.
Small-size pasta or shells (uncooked) ready to put into the soup by a handful or two.

Ingredients:
Olive Oil: to drizzle into bottom of soup pot to sauté veggies.
Carrot or two, depending on size and desire. Cut into discs.
Celery, one or a couple of stalks. Peel to take tough, stringy outer layer off. Cut into small slices.
Butternut squash, peeled and cubed.
Asparagus: wash and cut tough bottom ends off, then cut upper part into small pieces.
Garlic clove(s) to taste. Chop.
One box of low sodium Chicken Broth (32 oz.)
One large can of crushed tomatoes with no salt added (28 oz.)
One tube of tomato paste for a couple of squirts into sautéing veggies.
One small can of Cannellini (white kidney beans), washed and drained.
Small pasta such as shells. (a couple of handfuls.)
Water, about four cups.
Spices (dried): Oregano, Basil, Cinnamon, Ginger, Red Pepper Flakes, Turmeric, Tarragon, Salt & Pepper.
Bay Leaves: two-three
Sugar: optional

Building the Soup:
Drizzle olive oil on the bottom of the pot, on stove burner.
Turn heat to medium-high, let it heat for a couple of minutes without burning and begin to add the chopped veggies. Should hear sizzle of veggies in heated oil.
Stir the veggies with a wooden spoon to get them soft.
Add chopped garlic on top of veggies sautéing.
Add salt, pepper and rest of spices. Stir with wooden spoon.
Add about three squirts of tomato paste (to taste) and stir into the sautéing veggies. Stir.
Add slowly the chicken broth to keep veggies from burning. Keep stirring.
Add water up to four cups if you will be adding pasta and beans. Keep stirring.
Add Bay Leaves (two – three).
Add small pasta (two – three handfuls). Keep stirring.
Add washed & drained Cannellini Beans (Red Kidney Beans work well, too.)
Add more salt & pepper to taste when pasta is cooked in the soup. (The beans and pasta absorb salt.)
Add some sugar if soup tastes bitter as canned tomatoes might be very acidic. (sugar & salt correct an acidic taste.)
Turn temperature of cooking soup to low and put a cover on soup loosely, leaving opening for steam to escape.
Sir and taste soup before serving.

Serving Suggestions:
Slice a baguette or hearty-grained bread, drizzle with olive oil, heat in oven (400 degrees on lined baking sheet) for homemade croutons.
Put a homemade crouton in the bottom of a soup mug/bowl or serve on the side.
Add a protein to the soup for a complete meal:
-left over cooked chicken, cooked sausage or cooked ground beef (meatballs/meatloaf.)
-add melting cheese to the soup bowl. (now it is a dairy soup.)

Be creative in building your own soup recipe. Enjoy and have fun.

The Souper

Noodle Pudding - Noodle Kugel

Noodle Pudding or Noodle Kugel

Bringing back holiday tradition with this sweet dairy Noodle Kugel. Talk about comfort food!!! Sweetness with butter and cheeses mixed with cinnamon and noodles. Oh, yes, this has it all. Great brunch dish or weekend at home. Perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur.

Ingredients:
· 16 ounces (400 gm) broad egg noodles
· 4 Tbsp. (50 gm) butter, melted
· 1 pound (500 gm) cottage cheese ( or 8 oz. cottage cheese + 8 oz. farmer’s cheese)
· 1 pound (500 gm) sour cream
· 4 eggs, beaten
· 1/2 cup sugar
· 2 Tbsp. vanilla extract
Topping:
· 1 cup crushed cornflakes
· 1 tsp. cinnamon
· 1/4-1/2 cup sugar

Preparation:
1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
5. Bake in a preheated oven for about 1 hour at 350 degrees Fahrenheit or until the top is brown.