Sweet Vermicelli Casserole
Sweet, filling and wonderfully nostalgic! This simple baked vermicelli casserole is made with familiar ingredients and is especially popular with children. Serve it warm with sour cream and a little sugar.
Updated : 21 September, 2026
Easy
About 30 min.
Ingredients
180 grams
Vermicelli
3
Eggs
100 milliliters
Milk
6 grams
Butter
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose very thin vermicelli, sometimes labeled angel hair or fine soup noodles. Pasta made from durum wheat is preferable, as it holds its shape better and is less likely to become mushy.
Step 2
Bring 2 cups of water to a boil in a saucepan and season it with salt. Add the vermicelli, stir and cook over low heat for approximately 5 minutes, stirring occasionally and taking care not to overcook it. Drain the pasta in a colander and leave it to cool slightly.
Step 3
Crack the eggs into a bowl, pour in the milk and add salt to taste. Whisk until the mixture is smooth and evenly combined.
Step 4
Grease a suitably sized baking dish with butter and spread the cooked vermicelli evenly inside. This amount may fill one large dish or two smaller dishes; the original recipe used one dish measuring approximately 9 × 5½ × 2½ inches and another slightly smaller one.
Step 5
Pour the egg and milk mixture over the vermicelli and smooth the surface.
Step 6
Bake in an oven preheated to 350°F for approximately 25–35 minutes. The exact time will depend on the size of the baking dish and your oven. The casserole is ready when set and lightly golden on top. Remove it from the oven and leave it to cool slightly.
Step 7
Cut the sweet vermicelli casserole into portions and serve. It is especially delicious with sour cream and a light sprinkling of sugar.
Author note
Share the recipe
