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Ingredients36 m servings 350 cals
Original recipe yields 6 servings
- Heat oil in a skillet over medium heat; stir in green onions. Cook and stir until wilted, 3 to 5 minutes. Increase heat to medium-high. Pour in milk; cook until milk starts to bubble. Reduce heat and simmer until mixture thickens, 7 to 10 minutes. Add beans, salt, and pepper. Simmer until sauce thickens to a stew-like consistency, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and return to pot. Stir in the sauce and serve.
- Cook's Notes:
- Cannellini beans can be used in place of the white beans. Make sure they are not drained for this recipe.
- Add a touch more milk or water to loosen the sauce if it gets too thick.
Per Serving: 350 calories; 5.5 g fat; 61.4 g carbohydrates; 15 g protein; 48 mg cholesterol; 59 mg sodium. Full nutrition