Egg noodles with a variety of things

I had this mostly full bag of egg noodles taking up space in the pantry, so I decided to use it. I also have been on a mission to empty the freezer. You see, my freezer - it accumulates, well, stuff. What kind of stuff? All kinds of stuff in plastic baggies and yogurt containers.

And the yogurt containers don't contain yogurt. They contain roasted pumpkin, whole tomatoes, chicken or vegetable stock, and bread crumbs.

The bags contain homemade pesto, frozen bananas, frozen roasted poblano peppers, bread heels.

Then there's the purchased food items that are always there. There comes a time when my freezer is just a sea of plastic bags and a "hmmm...is that lemon juice? is that chipotle?"

That will explain some of my recent recipes.

Egg Noodle Dish:
3/4 of a bag of egg noodles, cooked: 1.50
1/2 bag frozen meatless meatballs: 1.50
1/2 bag frozen peas: 0.60
3 pieces green garlic, sliced: 0.40
2 T olive oil: 0.22
2 T flour
2 cups milk: 0.35
2 Tbsp parmesan: 0.31
2 oz shredded cheddar: 0.25
1 cube frozen homemade pesto: 0.25
salt and pepper
1/2 cup homemade breadcrumbs: 0 (these are bread heels)
2 Tbsp butter: 0.13

Total: $5.51 for 7 or 8 1-cup servings. About $0.78 per serving.

Cook noodles according to package directions.

Saute the green garlic in a large skillet in the olive oil until softened (you can use onion instead). Add the flour and cook a couple of minutes. Slowly whisk in the milk and heat to a boil until it starts to thicken. Reduce heat, and stir in cheeses. And hope your sauce doesn't seize up like mine did when I added the cheddar (what am I doing WRONG?? gotta google that).

Add the pesto, peas, meatballs, and salt and pepper. Stir, and cook covered on low until everything is defrosted and warmed. Add noodles and stir gently, because at this point your pan is overflowing.

Meanwhile, melt the butter and toss with breadcrumbs. Toast in the oven or toaster oven for about 5 mins at 300F.

Stir the breadcrumbs in and enjoy!