Best Leftover Vegetable Noodle Stew Recipes

TURKEY-VEGETABLE STEW WITH EGG NOODLES

Steps:

• In a large stock pot or saucepan, combine broth, turkey burger pieces, onion, celery, carrots, and bay leaves. Season, to taste, with salt and black pepper. Set pan over high heat and bring to a boil. Add egg noodles and partially cover with lid. Cook 6 to 8 minutes, until noodles are just tender. Remove from heat, remove bay leaves and stir in parsley.

AMISH OVEN BEEF & NOODLE STEW

Steps:

• Preheat oven to 350ºF.
• Dissolve beef bouillon in water in large Dutch oven.
• Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
• Cover; bake until meat is tender, 3 hours.
• Transfer meat to cutting board.
• Shred meat into bite-size pieces.
• Remove vegetables from broth with slotted spoon; chop.
• Return meat and vegetables to broth.
• Stir in uncooked noodles, salt and pepper; cover.
• Bake until noodles are tender, stirring once, about 30 minutes.
• Add additional water if noodles absorb all of broth.
• Sprinkle with chopped parsley.

LEFTOVER VEGETABLE NOODLE STEW

Steps:

• In a large skillet over medium heat add olive oil, chopped onion, garlic, and carrots; cook until tender. Place ground turkey in skillet and chop into small pieces. Lightly brown until meat is no longer pink. Set aside.
• Add water to large Dutch oven and bring to boil. When water is rapidly boiling add the egg noodles and cook until just tender, approximately 5 minutes.
• Drain noodles, return to Dutch oven and add ground turkey mixture along with drained peas, potato leek soup, mozzarella cheese, black pepper, lemon pepper, and fried onions. Fold together gently and heat thoroughly. Serve immediately, garnish with more French fried onions.