Best Noodle Skillet Recipes

BEEF NOODLE SKILLET

Steps:

• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
• Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
• Remove from the heat. Sprinkle over the chives and serve directly from the pan.

SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI

Steps:

• Aioli
• Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
• Casserole
• Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
• Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
• Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
• Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
• Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
• Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

CHILI BEEF NOODLE SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heated through., Drain noodles; stir into beef mixture and heat through. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.

ONE SKILLET CHEESY HAMBURGER AND EGG NOODLE

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.

PORK AND NOODLE SKILLET DINNER

Steps:

• Trim fat from pork and cut into thin, bite sized strips.
• Cook pork and onion in oil in a 12 inch skillet over medium high heat.
• for 3-4 minutes.
• Stir in all remaining ingredients and bring to boil.
• Reduce heat to simmer; Cover and cook for 12-15 minutes, or until noodles are tender.

TUNA NOODLE SKILLET

Steps:

• In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes. , Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through.

CREAMY SHRIMP NOODLE SKILLET

Steps:

• Cook noodles according to package directions; drain and set aside. , In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through.

ORIGINAL RANCH BEEF AND NOODLE SKILLET

Steps:

• Cook noodles according to package directions and drain. In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth. In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned. Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the beef. Add the mushrooms back to the skillet. Add the noodles,sour cream mixture, and cheese to the skillet and stir until the cheese has melted. Serve immediately.

FIESTA BEEF & NOODLE SKILLET

Steps:

• Cook egg noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in condensed soup, salsa, water and taco seasoning., Drain noodles; stir into skillet and heat through. Sprinkle with cheese. Remove from heat. Let stand, covered, 1-2 minutes or until cheese is melted. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

BEEF NOODLE SKILLET

Steps:

• Cook noodles as directed on package.
• Meanwhile, brown meat in skillet; drain. Add onions and peppers; cook and stir until tender. Stir in all remaning ingredients; cook 5 minutes or until heated through.
• Drain noodles, place on serving platter. Top with meat mixture. Garnish with chopped fresh parsley, if desired.

CHEESY TUNA NOODLE SKILLET

Steps:

• BRING water to boil in large deep skillet or saucepan on high heat.
• Stir in pasta.
• Reduce heat to medium-low; cover.
• Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
• ADD soup, tuna, vegetables, thyme and dill; stir.
• Bring to boil.
• Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
• STIR in cheese.
• Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
• Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.) OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.

HAM AND NOODLE SKILLET

Steps:

• Cook noodles according to package directions; drain.
• In large skillet, melt butter and saute onion until soft.
• To skillet, add light cream, cheddar cheese, cream cheese, peas, ham and parsley.
• Reduce heat to low; cook, stirring frequently, until cheese melts and mixture is hot and thickened.
• Toss with hot cooked noodles. Season to taste with salt and pepper.

TUNA-NOODLE SKILLET SUPPER

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring frequently, until softened.
• Stir in water and noodles. Cover; heat to boiling. Boil 4 minutes.
• Stir in mushrooms, tuna and pasta sauce (sauce will be thin). Reduce heat to medium; simmer uncovered 4 to 6 minutes or until mushrooms are tender, sauce has slightly thickened and noodles are tender.
• Remove from heat; let stand 5 minutes. Just before serving, top with croutons.

CHEESY TUNA NOODLE SKILLET

Steps:

• Bring water to boil in large deep skillet or saucepan. Stir in pasta; cover. Cook on medium-low heat 9 min. or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
• Add soup, tuna, vegetables, thyme and dill; mix well. Bring to boil; simmer (uncovered) on medium-low heat 3 to 5 min. or until pasta mixture is thickened and heated through. Remove from heat.
• Add cheese; stir until melted.

ITALIAN CHICKEN NOODLE SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms for 2-4 minutes or until tender. Stir in tomatoes and soup until blended. Stir in the chicken, Parmesan cheese and Italian seasoning. , Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. , Drain noodles; stir into skillet. Sprinkle with mozzarella cheese; cover until cheese is melted.

ASIAN PORK/CHICKEN & NOODLE SKILLET-PAMPERED CHEF

Steps:

• Combine meat with sesame oil, Asian seasoning mix and 2 of the instant noodle seasoning packets. mix well.
• Add oil to a large skillet (12"); heat over medium-high heat. Add half the meat. cook & stir 2-3 minutes/until browned; remove from skillet and keep warm. Repeat with remaining meat.
• Add carrots and bell pepper to skillet. Cook 2 minutes/until tender crisp.
• Add water and remaining seasoning packets; stir to loosen browned bits from the bottom of the skillet.
• Add noodles and white parts of onion to skillet.
• Cover; simmer 4-5 minutes/until noodles are softened.
• Add the meat; remove skillet from heat and let stand covered 3/4 minutes (until meat is heated through).
• Garnish with green onion tops.

EASY BEEF NOODLE SKILLET

Steps:

• Brown meat in large nonstick skillet on medium-high heat; drain. Stir in peppers, tomatoes, corn, water and dressing.
• Discard flavor packets from soup mixes or reserve for another use. Add dry noodles to skillet. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
• Remove from heat. Sprinkle with cheese.

BEEF AND NOODLE SKILLET

Steps:

• Cook noodles according to package directions.
• Drain and combine with mix, ground beef, mushrooms, sour cream and milk.
• Cook and stir until thoroughly heated.
• Sprinkle with cheese.
• Garnish with green onions, if desired.

SIMPLE MEATBALL & NOODLE SKILLET

Steps:

• Mix meat, Parmesan, garlic and egg just until blended; shape into 18 (1-1/2-inch) meatballs. Cook in nonstick skillet on medium heat 6 min. or until evenly browned, stirring frequently.
• Add flour; cook and stir 1 min. Move meatballs to edge of skillet. Add broth and water to skillet; bring to boil. Add noodles to center of skillet; press with back of spoon to completely cover noodles with broth. Cover with lid.
• Simmer on medium heat 7 to 8 min. or until noodles are tender and sauce is thickened, stirring after 4 min. to combine meatballs and noodles. Add cream cheese spread, milk and seasoning; cook and stir 2 to 3 min. or until heated through. Sprinkle with parsley.

BONNIE'S ASIAN SHRIMP NOODLE SKILLET

Steps:

• 1. GETTING READY! You will need two large skillets and a small saucepan for the sauce.
• 2. MAKE THE ASIAN SAUCE, FIRST If you like a lot of sauce; you can always double this recipe. Add one tablespoon of butter to the saucepan over medium low heat and melt it. Add one tablespoon sesame oil. Add one tablespoon of minced garlic and 2 tablespoons fresh grated ginger and stir. Add the 4 tablespoons soy sauce, stir and add the chopped green onions. Cook a couple of minutes over low heat. Turn off the heat. Set aside.
• 3. COOK THE NOODLES, SECOND Put salted water on to boil. When it boils add the spaghetti, cook and drain. Keep hot and Set aside.
• 4. PREPARING THE FROZEN VEGETABLES, THIRD Run cold water over the Normandy Blend frozen vegetables (a Birds Eye product) in a colander and drain. Press the vegetables between some paper towels. Set aside. NOTE: This is an especially good product to use for this dish because it contains carrots, cauliflower, broccoli, yellow squash and zuchinni. By just rinsing the vegetables and pressing the water out, they cook perfectly in a couple of minutes. Saves you a lot of prep work, too.
• 5. NOW, LET'S COOK THE MEAL!
• 6. COOK THE VEGETABLES Heat 2 tablespoons olive oil in large skillet over medium heat. Add the onions, garlic, celery, red bell pepper, cook about 5 minutes, then add the Normandy Blend veggies to the skillet mixture and cook 2 minutes more. All the vegetables should be crisp tender. Remove from heat and set aside.
• 7. COOK THE SHRIMP In this last step, we will bring the completed dish together very rapidly. Add 2 tablespoons sesame oil to a large skillet over medium heat. Add the shrimp and cook until they are golden brown and the tails are salmon pink. Remove the shrimp to a small bowl. Add the spaghetti to the hot pan and with two large wooden spoons, toss the spaghetti gently, several times to pick up the good shrimp flavor in the pan. Then add the Asian sauce, toss again, add the vegetables, toss again, pile the shrimp on top and serve right from the pan. Enjoy!