CHICKEN & EGG NOODLE CASSEROLE
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
CHICKEN NOODLE SOUP WITH EGG NOODLES
Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!
Provided by Totally Fit & Fabulous
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
- Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
- Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 335 calories, Carbohydrate 24 g, Cholesterol 81.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 25.7 g, SaturatedFat 4.2 g, Sodium 203.2 mg, Sugar 2.8 g
GROUND BEEF AND EGG NOODLE CASSEROLE
"My husband loves this all-in-one casserole," reports Linda Heller of Allison, Iowa."We think it's even better the next day, although we rarely have any left over," she notes. At 70¢ a serving, it's inexpensive and family-pleasing.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.
Nutrition Facts : Calories 444 calories, Fat 25g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
HAMBURGER & EGG NOODLE CASSEROLE
I found this recipe on BetterRecipes.com and recently made it. I changed a few ingredients and also the quantity of noodles it called for to suit my taste. I prefer more of a wet casserole so I used less noodles but you can add or subtract as suits you best.
Provided by Old widow
Categories One Dish Meal
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the ground beef in a frying pan with the chopped onion.
- In large pot boil the egg noodles until tender, drain.
- Combine the ground beef mixture, noodles, soups and cheddar cheese.
- Place mixture in a 9x13 baking dish sprayed with nonstick cooking spray.
- Top with parmesan and mozzarella cheeses.
- Bake at 350 degrees for 20-25 minutes or until bubbly.
ONE SKILLET CHEESY HAMBURGER AND EGG NOODLE
Easy to make, delicious hamburger recipe. The egg noodles instead of the traditional pasta make for a tastier substitute.
Provided by barbara birt
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 32m
Yield 6
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles at a boil until tender yet firm to the bite, about 6 minutes. Drain.
- Heat a large non-stick skillet over medium heat. Cook and stir ground beef, seasoning with salt and pepper, until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain; reserve drippings in the skillet.
- Reduce heat to medium-low. Pour chicken broth, chicken soup, sour cream, cheese, rosemary, and thyme into the skillet. Cook and stir, seasoning with salt and pepper, until well combined and the cheese is melted, 5 to 7 minutes. Reduce heat to low. Stir in the egg noodles and ground beef; cook until evenly mixed, 3 to 5 minutes.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 32.9 g, Cholesterol 128.3 mg, Fat 29.8 g, Fiber 1.2 g, Protein 28.8 g, SaturatedFat 13 g, Sodium 949.8 mg, Sugar 2.7 g
EGG NOODLE LASAGNA
An easy lasagna recipe using egg noodles instead of the traditional lasagna noodles. This is a great 'clean out the cupboard & fridge' recipe! The original recipe calls for mascarpone instead of the ricotta (which I use). Use mascarpone if you wish...it's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.
Provided by Hey Jude
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
- Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
- While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
- Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
- Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 708.2, Fat 37.2, SaturatedFat 19.9, Cholesterol 188, Sodium 798, Carbohydrate 47.7, Fiber 2.5, Sugar 2, Protein 44.6
DEVILED EGG NOODLE SALAD
Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
- Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
- Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
- Toss before serving and adjust seasonings if needed.
Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g
CHICKEN DIVAN EGG NOODLE CASSEROLE
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Place a large pot of water on to boil for egg noodles and broccolini. Salt the water and cook the broccolini until tender. Remove to a plate. When the broccolini is cool enough to handle chop it into bite-size pieces.
- Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes.
- Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes. Add the broccolini to the pan and season with salt and pepper. Turn the heat off pan.
- While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting.
- Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat.
- Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces.
- Preheat the broiler.
- To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish. Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown. Cool and store for make-ahead meal.
- To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley. Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.
EGG ROLL NOODLE BOWL
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
Nutrition Facts : Calories 302 calories, Fat 12g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 652mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
CREAMY CHICKEN EGG NOODLE SOUP
I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!
Provided by Amanda Hutton
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h32m
Yield 4
Number Of Ingredients 16
Steps:
- Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
- Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
- Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 51.7 g, Cholesterol 58.2 mg, Fat 14.6 g, Fiber 12.6 g, Protein 10.7 g, SaturatedFat 7.9 g, Sodium 2028.9 mg, Sugar 7.5 g
ONION, FETA, AND ZAATAR EGG NOODLE KUGEL
This kugel uses traditional Eastern European kugel components but with a modern Israeli flair...and just happened to be stuff I had stocked the fridge and pantry with one night! Very easy to double, use half the bag of noodles for a little kugel in a 8 x 8 square pan or 9" pie pan, and the whole bag for a big kugel in a 9 x 13 pan then simply double everything else. Pot cheese also works nicely in this if you don't like the tang of feta or goat cheese; so long as it's dry and crumbly it'll work.
Provided by the80srule
Categories Cheese
Time 1h5m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
- If using a block of feta, run it through your food processor or blender a few times to get it nice and crumbled. If lacking such an appliance, mashing it up with a fork does the trick too. Drain any excess liquid.
- Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
- Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.
Nutrition Facts : Calories 337.1, Fat 23.4, SaturatedFat 7.4, Cholesterol 139.7, Sodium 668.5, Carbohydrate 21, Fiber 1.3, Sugar 2.9, Protein 11.1
EGG DROP CHICKEN NOODLE SOUP
These quick and healthy noodles make the ideal midweek staple
Provided by Silvana Franco
Categories Dinner, Soup
Time 15m
Number Of Ingredients 8
Steps:
- Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
- Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
- Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.
Nutrition Facts : Calories 273 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.04 milligram of sodium
RAMEN NOODLE EGG DROP SOUP
Make and share this Ramen Noodle Egg Drop Soup recipe from Food.com.
Provided by MeliBug
Categories Low Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, boil water.
- Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
- Add noodles and cook for 3-5 minutes or until noodles are tender.
BIRD'S CREAMY EGG NOODLE AND BEEF CASSEROLE
Make and share this Bird's Creamy Egg Noodle and Beef Casserole recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet sauté ground beef with Italian seasoning. Drain, add the chopped tomatoes and set aside.
- Begin cooking the egg noodles. While egg noodles are cooking, place in a large bowl the butter, salt, pepper, cream cheese, cottage cheese, and sour cream. Set aside.
- As soon as the noodles are cooked, drain in colander, shake water out, and immediately pour into the bowl with cheese mixture. Mix to coat noodles and melt cheese.
- Grease or spray a 9x13 deep dish lasagne pan. place half of noodle mixture into pan. Place 2/3 of the beef mixture on top. Sprinkle half the cheddar on top.
- Add remaining noodle mixture. Finally, add remaining beef mixture and sprinkle with remaining cheddar. Bake in 350°F oven for 45 minutes.
CHINESE EGG NOODLE SOUP
Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring broth to a simmer in a 3- to 4-quart saucepan. Add chicken; simmer gently until cooked through, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Salt generously, add egg noodles, and cook until al dente, 5 to 7 minutes. Drain and divide noodles among 4 soup bowls.
- Remove chicken from broth and set aside to cool slightly. Bring broth to a boil, add broccoli, and cook until crisp-tender, 3 to 4 minutes. Using a skimmer or slotted spoon, lift out broccoli and divide among soup bowls.
- Slice chicken and divide among bowls. Ladle broth into bowls, and top each serving with a poached egg and some hot sauce, if desired.
SIMPLE EGG NOODLE PIZZA CASSEROLE
Make and share this Simple Egg Noodle Pizza Casserole recipe from Food.com.
Provided by Chef Diva Divine
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- ***Preheat Oven to 350°F***
- Cook noodles according to package.
- Meanwhile brown meat with onion, garlic, and bell peppers in skillet over medium high heat.
- Drain.
- Stir in noodles, pepperoni, sauce, milk, and mix well.
- Pour mixture in 2-quart casserole dish.
- Bake for 20 minutes, top with cheese, and then bake an additional 10 minutes.
Nutrition Facts : Calories 350.3, Fat 13.3, SaturatedFat 5.9, Cholesterol 75.4, Sodium 1934.9, Carbohydrate 32.8, Fiber 2, Sugar 12.6, Protein 24.4
EGG DROP RAMEN NOODLE SOUP
This might seem like a wierd recipe to post...But I myself had never thought to add an egg to Ramen Noodles before, So thought I'd share incase someone else had never thought of it either...lol I wasn't feeling well today, but felt I needed something, so decided to make chicken Ramen and add a little spinach. (gotta get in the...
Provided by Wendy Rusch
Categories Other Soups
Number Of Ingredients 7
Steps:
- 1. In a saucepan add water and spinach, bring to a boil. Add ramen noodles. Cook and stir for 3 minutes. Then add ramen seasoning pkt, garlic powder, soy sauce and sesame oil if desired, stir well. Remove from heat and stir in beaten egg. It will cook on it's own as you stir it. Let stand 3-5 minutes, pour into your bowl and enjoy!
HOT DOG EGG NOODLE CASSEROLE
A really fattening casserole that goes great with Monday night football or race day. My husband and his buddies seem to love it. Don't give it to anyone with a heart condition!
Provided by Jessica Costello
Categories One Dish Meal
Time 33m
Yield 1 pan
Number Of Ingredients 9
Steps:
- Melt butter in large pot.
- Add onions and sauté for about 1 minute on medium heat.
- Add chopped hot dogs and sauté for 1 minute.
- Add 2 cans of tomato soup and of milk.
- Add egg noodles and mix well.
- Cover and let simmer until egg noodles are tender.
- Add cheddar cheese and cover and let cheese melt.
- Salt and pepper to taste.
EGG NOODLE LASAGNA
Mary Oberlin of Selinsgrove, Pennsylvania was lucky enough to receive this recipe from one of her friends. The perfect take-along for charity events and church potlucks, the comforting crowd-pleaser is sure to warm tummies on the coldest of winter nights.
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions; drain. Add butter; toss to coat. , In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. , Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
Nutrition Facts : Calories 266 calories, Fat 15g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 432mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
CREAMY BEEF & EGG NOODLE BAKE
Try our extraordinary beef-and-egg noodle bake. So velvety rich & smooth that creamy gets a shout-out in the title of our Creamy Beef & Egg Noodle Bake.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Cook noodles as directed on package, omitting salt. Meanwhile, brown meat with onions and thyme in skillet; drain.
- Spoon noodles into 13x9-inch baking dish; top with meat and mixed vegetables. Whisk soup and milk until blended; pour over vegetables. Top with cheese; cover.
- Bake 25 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 390, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 5 g, Protein 26 g
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