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Cover tightly and
bake at 325 degrees for 1 hour or until noodles are tender, stirring every 20
minutes. **Easiest Noodle Kugel
Servings: Serves 8 to 10.
8 ounces wide egg noodles
1 cup dark raisins
5 large eggs
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted, cooled
1/3 cup sugar
4 cups whole milk 3 cups cornflakes, coarsely crushed
1/4 cup (packed) dark brown sugar
Preparation
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread
uncooked noodles over bottom of prepared dish and sprinkle with
raisins. Whisk eggs, sour cream, butter and sugar in large bowl until
smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5
minutes. Mix cornflakes and brown sugar in bowl; sprinkle evenly over kugel. Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature. **Noodles Romanoff
Ingredients:
8 ounces wide egg noodles
2 cups dairy sour cream
1/4 cup grated Parmesan cheese
I tablespoon snipped chives
I teaspoon salt
1/8 teaspoon pepper
I large clove garlic, crushed
2 tablespoons butter or margarine
1/4 cup grated Parmesan cheese
Directions:
Cook
noodles and drain. Set aside. Stir together sour cream, 1/4 cup cheese,
the chives, salt, pepper and garlic. Return drained noodles to kettle
and stir in butter. Fold in sour cream mixture. Arrange on platter;
sprinkle with 1/4 cup cheese. 6 to 8 servings. **Crockpot Pizza A delicious layered crockpot casserole with egg noodles, cheese, pizza sauce, and pepperoni.
Instructions:
1. In a large skillet, cook ground beef and onion until done. Drain. Stir in the pizza sauce and pepperoni.
2. Grease crock pot. Spread 1/3 of the meat sauce in bottom. Cover
with layer of noodles, then a layer of the cheeses. Repeat layers
twice.
3. Cover and cook on low heat for 3-4 hours or until heated through and cheeses are melted. **Simple Beef Gravy Dinner A creamy peppery beef gravy served over egg noodles.
Instructions:
1. Brown ground beef with onion and garlic over medium heat. Drain and return to pan.
2. Stir flour into meat mixture. Cook and stir until flour is no longer white. Gradually add milk, stirring briskly.
3. Add salt and pepper. Continue to cook and stir until gravy bubbles and thickens. Serve over hot noodles.
Instructions:
1.
Using hands, mix the meat with 1 tablespoon of the Worcestershire
sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form into four
patties, each about 1/2-inch thick.
2. In a large non-stick skillet, melt 1 tablespoon of the butter
over medium heat. Lay patties in pan and brown for about 7 minutes on
the first side. Flip patties and add sliced onions and minced garlic,
if using. Brown for about 10 more minutes.
3. Put patties and onions into a strainer to drain the excess
grease, and in the meantime, heat the remaining 4 tablespoons of butter
over medium heat in the same skillet you used before. When butter is
melted, add flour and stir until mixed. Add milk, water, the remaining
tablespoon of Worcestershire sauce, and parsley (and beef bouillon if
using) and whisk or stir briskly to combine. Heat until mixture is
bubbly and thickens, stirring constantly to avoid lumps.
4. Return meat and onion mixture to skillet and stir in with the
sauce. Reduce heat to medium-low and cover pan with lid. Cook for about
8 minutes. Add salt and pepper to taste. Serve over the cooked egg
noodles. **Yummy Casserole, Just Yummy! A cheerful quick and easy casserole of chicken, egg noodles, seasonings and bright vegetables!
Instructions:
1.
In saucepan, heat water to boiling. Add carrots, garlic, onion, and
corn. Return to a boil and cook until vegetables are tender, about 15
minutes.
2. Whisk together milk and flour, to remove lumps. Add to boiled
vegetables and return to a boil, stirring constantly. Boil for 1-2
minutes or until thickened. Add cooked chicken and stir. Season with
salt and pepper to taste.
3. Grease a 1 or 1.5 quart casserole dish. Spread cooked egg noodles
in the bottom and top with the chicken mixture. Sprinkle shredded
cheese over chicken mixture and bake at 350 degrees for 30-35 minutes,
until bubbly and slightly browned. **Eggplant Noodle Gratin A
touch of balsamic vinegar gives this gratin a slight sweetness
reminiscent of caponata. Serve with pork chops or pork tenderloin.
Directions
-
Preheat oven to 350°.
-
Heat oil in a large nonstick skillet over medium-high heat. Add
eggplant, onion, and bell pepper; sauté 5 minutes or until eggplant is
tender. Add tomato and garlic; sauté 1 minute. Remove from heat; stir
in noodles and next 5 ingredients (through black pepper).
- Spoon into an 11 x 7-inch baking dish coated with
cooking spray; sprinkle evenly with cheese. Bake at 350° for 25 minutes
or until thoroughly heated and cheese melts.
**Egg Noodles with Poppy Seeds, Yogurt & Mushrooms
Serves 8
8 oz. Medium egg noodles
¼ cup sour cream
½ cup low fat plain yogurt
1 Tablespoon poppy seeds
¼ teaspoon cayenne pepper
2 Tablespoons extra virgin olive oil (divided)
½ pound mushrooms, sliced (about 3 cups)
1 onion, chopped
¼ teaspoon Kosher salt
½ cup dry white wine
In
a small bowl, combine sour cream, yogurt, poppy seeds, cayenne pepper
and 1 Tablespoon of the olive oil. (This can be done ahead and
refrigerated.)
In a large pot, cook the egg noodles according to
the package direction with 1 ½ teaspoons salt until they are al dente
(about 9 minutes.)
While the noodles are cooking, heat the
remaining Tablespoon of oil in a large skillet. Add the mushrooms and
onions and sprinkle them with the salt. Cook, stirring frequently,
until the mushrooms and onions are browned all over, about 5 to 7
minutes.
Add the wine to the skillet and continue cooking and stirring until almost all the liquid has been absorbed.
When the noodles are done, drain them and add them to the skillet. Add the yogurt mixture. Toss well and serve.
**Poppyseed Cabbage and Egg Noodles
1/2 package egg noodles (6 oz)
1/2 large head cabbage, sliced thin
1 onion, preferably red or 1/2 white onion and 1/2 a red onion if
that's what happens to be in your refrigerator like me; sliced into
thin half-moons.
3 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon butter
2 tablespoons poppyseeds
salt and pepper
Salt the cabbage. The original asks you to let it sit and blot off
the excess water. Forget it. My cabbage didn't give up any moisture.
Heat the oil in a broad skillet - 12" ideally - over medium high
heat. Add the brown sugar and stir into the oil until hot. Add the
onions and sautee in the oil until they start to lose their crispness.
Add the cabbage. Stir frequently, tossing with the onions. It might
seem like too much cabbage at first, but it will reduce dramatically.
Put a big pot of water on the boil, salting the water liberally.
Continue to sautee the cabbage and onions. Taste and add pepper to
taste as the cabbage softens. Somewhere in here, before taking the
cabbage off the heat, add the butter and melt it down. Your total
sautee time should be about 20 minutes. If the cabbage gets to the
desired texture, turn off the heat and set the pan aside while you
finish the noodles.
When the water in the pot boils, add the egg noodles. Boil until the pasta is a little past al dente. Drain.
Mix the cabbage and noodles together in a big bowl with the juice
from the cabbage pan, if any. Add the poppyseeds, salt and pepper to
taste, and serve in big bowls with a fork. Warming and tasty. **Chili Pasta Casserole Ingredients:
1 lb. lean ground beef
1 medium onion, chopped
1/4 tsp. salt
1/8 tsp. black pepper
1 can (15 oz) vegetarian chili with beans
1 can (14 1/2 oz) Italian style stewed tomatoes, undrained
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup reduced fat sour cream
1 1/2 tsp. chili powder
1/4 tsp. garlic powder
8 oz. cooked pasta
Instructions:
Cook ground beef and onion in large skillet. Sprinkle with salt and
pepper. Brown beef until no longer pink. Drain fat. Stir in chili,
tomatoes with juice, 1 cup cheddar cheese, sour cream, chili powder and
garlic powder.
Add chili mixture to pasta and stir until pasta is coated. Sprinkle
with remaining 1/2 cup cheese. Cover and cook 30 minutes until hot and
bubbly. ***Here are a few from my stash, hope this gives you a bit of a variety! ; ) Brianschef Michelle
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