from Our Backs Warmed by the Sun
Lapshevnik casserole is made with noodles, milk and eggs. Lapshevnik was widely known in the cuisines of the Kuban, Don, Orenburg and Ural Cossacks, as well as in the kitchens of the USSR. “Lapsha” is universal, but this “noodle cake” may be uniquely Doukhobor.
Ingredients
5 packages ramen noodles, do not use the spices
3 cups water for cooking noodles
8 large eggs, beaten
1⁄4 cup whipping cream or ¼ cup half & half cream
2 tsp baking powder
1 tsp salt
1 tsp sugar
Directions
In a large saucepan, add noodles and 3 cups of water. Bring to a boil and cook for about 3 minutes. Drain well and set aside.
Preheat oven to 400 degrees F. Prepare a 8″ x 8″ oven-proof casserole dish by rubbing inside with vegetable oil or butter/margarine.
In a mixing bowl, mix together eggs, cream, baking powder, salt and sugar. Add noodles and stir to mix well. Pour noodle mixture into prepared casserole dish.
Bake in preheated 400 F oven for 25 to 30 minutes or until top is golden brown. Serve with melted margarine or butter. Serves 8.
Note: You can eat the Lapshevnik cold as it is good as a quick snack.
Nada’s Tips & Tricks: We grew up with variations of this dish. We didn’t have ramen noodles so often utilized leftover spaghetti or other pasta. We also added leftover veggies or protein for a heartier dish.
Contents and images used with permission by Canadian Cookbooks.
