Breaded Noodles

Doesn't that just make your mouth water? It tastes even better than it looks!
We're not big bread eaters in my house; nearly every time I make bread, even a small batch with only 3 cups of flour, there's a decent amount of bread left over. When we had chickens, the bread scraps would supplement their feed, but now that we no longer have our hens, I put the leftover bread to use other ways. 
This is a delicious adaptation to a meal I first discovered at a friend's house 5 years ago.

Breaded Noodles

3-4 cups bread crumbs (preferably homemade)
1 lb noodles, preferably shells
3-4 tbsp fat (I use rendered chicken fat or beef tallow for the most flavor, but any oil will do)
1 large onion (or onion powder)
1 tbsp sugar or sucanat (optional)
2-3 tablespoons paprika
1 tsp garlic powder
Dash of pepper
Salt to taste

1. Boil the noodles in salted water until al-dente.
2. While the noodles are cooking, saute an onion in fat. Add sugar, if desired, and then add the bread crumbs to the pan. Cook for approximately 5 minutes, stirring.
3. Add the spices to the breadcrumbs.
4. Strain the noodles, then mix them with the breadcrumbs.
5. Devour!

Have you ever heard of breaded noodles before? What is your favorite way to use up leftover bread?

Linking up to Food on Friday, Vegetarian Foodie Friday, Frugal Friday, and Fightback Friday.

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal

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