Chewy Udon Baked with Mushrooms, Egg, and Beef

Notes:

MOST PASTA CASSEROLES use Italian noodles: spaghetti, macaroni, rotini. But Asian noodles also offer some wonderful possibilities for baked casseroles. Udon noodles are chubby and have a silky texture, especially when served in soup. Their sturdy bite makes this savory, eggy casserole especially satisfying. • Serves 6

Categories:

Ingredients:

1 pound dried udon noodles
1 pound ground beef
4 cloves garlic, minced
½ pound white mushrooms, sliced
½ cup low-sodium beef or chicken broth
¼ cup reduced-sodium soy sauce
4 large eggs, beaten
One 1-inch piece fresh ginger, peeled and grated
1 small bunch scallions, sliced into ½-inch pieces
Freshly ground black pepper