I went to a bulk food store and bought med. egg noodles...Not realizing that when I went to Aldi's for my everyday groceries that I had gotten some there, too.
So, now I have Way Too Many egg noodles. What can I make with them besides tuna noodle casserole and beef stroganoff?
Made the beef Stroganoff last night...it is so quick and easy.
Brown ground beef in pan, add 1 can of Cream of Mushroom soup...That is how My mom served it. I "spice it up" with a healthy squeeze of ketchup (I would guess about 1/4 of a cup maybe) and some worchestershire sauce (a couple of Tbsp maybe) until it tastes good. If it gets too thick add some sour cream or milk to make it more "saucey"
Noodle knugle (sp?), chicken 'n noodles, chicken noodle soup....since they'll keep for a long time, you don't have to hurry. If you're worried about little 'pasta bugs' or whatever gets into them, I'd take them out of the bag & store them in a glass jar....just tape the cooking instructions to the outside of the jar, or tuck it inside...some seem to cook in 7 to 8 minutes, others take 12 min. As a side dish, I like to cook the noodles, drain & add a lump of butter, grated Parmesan cheese, sprinkle a little garlic powder, dried dill, dried parsley, chives (unless you have fresh herbs), oregano...whatever you like, seasoned to taste & serve with your main course.
posted by Dharma77::
Made this for dinner last nite.Sour Cream Noodle Bake posted by Heidi_Brampton_Ontario8 oz. pkg of Egg Noodles 1 1/4 lb. Ground Beef1 sml can mushrooms (optional) 2 Tbsp. Butter 1 tsp. salt 1/8 tsp. pepper 1 tsp. garlic powder 1 (8 oz.) can of tomato sauce 1 cup creamed cottage cheese 1 cup Dairy sour cream 6 green onions, chopped 3/4 cup shredded cheddar or Mozzarella cheese. Preheat oven to 350° F.Cook noodles, rinse and drain. Brown meat in butter. Add salt, pepper and garlic powder, mushrooms then tomato sauce. Simmer for about 5 minutes. Combine cottage cheese, sour cream, onions and cooked noodles. In a 2 layer casserole, alternate layers of noodle mixture with meat mixture, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 for about 25 min. (I used a little more than 8 oz of tomato sauce, because the can I opened was 15 oz. It was good)Also last nite, I had run out of egg noodles, so had some small ziti style past, and used it - that worked out good too.If I have enough sauce I put it in the bottom of the casserole too.Good quick comfort meal.Heidi.
posted by richlinKYHere are a couple of good noodle recipes:Kugel1 12 oz. package egg noodles6 onions, sliced1/8 cup of oil for fryingsalt and pepper t0 taste4 eggs1/4 cup dry bread crumbspaprika to tastePreheat oven to 350 degrees. Grease a 9 x 13 baking dish. Cook noodles in salted boiling water for 8 to 10 minutes for until al dente (drain.) While noodles are cooking, cook onions in oil, in medium saucepan over medium heat. Season with salt and pepper. Cook until brown and soft. In large bowl, mix noodles, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish. Sprinkle with paprika. Sprinkle with oil, and bake 50 to 60 minutes until top is crispy and golden brown. This is good served as a side dish with roasted chicken or pot roast.Noodle Pudding1 12 oz. package egg noodles3/4 cup white sugar3/4 cup raisins3/4 cup chopped pecans1 teaspoon salt4 eggs, beaten1/2 cup of butter1/4 teaspoon cinnamonPreheat oven to 350 degrees. Cook noodles for 8 to 10 minutes until al dente (drain.) In a large bowl, combine noodles, sugar, raisins, pecans, salt and eggs. Melt butter in a 8 x 12 inch baking dish. Tilt to coat the dish with the melted butter. Pour remaing butter into noodle mixture and stir. Pour noodle mixture into baking dish. Sprinkle with cinnamon. Bake in preheated oven for 55-60 minutes until top is browned. Both these recipes are very good!
posted by carolinacookerI made this great "comfort food" for dinner tonight and it was a winner! The only things that I did differently were to use all chicken breasts and I added a bay leaf.Thanks, Kaci0, for sharing this one! It was both easy and delicious!!Chicken Noodle SoupSource: Top Secret Recipes’version of Hard Rock Cafe®Chicken Noodle Soupby Todd WilburPosted by Kaci01 pound skinless chicken breast fillets1 pound skinless chicken thigh fillets2 tablespoons vegetable oil1 tablespoon butter1 cup diced onion (about 1/2 of a medium onion)1 cup diced carrot (about 2 medium carrots, peeled)1/2 cup diced celery (about 1 stalk)4 cups chicken broth4 cups water1 teaspoon salt1 teaspoon freshly ground black pepper1 teaspoon minced fresh parsley3 cups wide egg noodlesPreheat 2 tablespoons vegetable oil in a large skillet over medium heat. Sauté chicken breasts and thighs for 10 to 15 minutes or until lightly browned on both sides and cooled through. Remove chicken from the skillet to a cutting board to cool a bit.Reduce heat to medium/low, add butter to skillet then toss in onion, carrot and celery. Slowly cook the veggies (sweat them) for 10 minutes, stirring often, or until carrots are beginning to soften.Chop the chicken, then dump all of it, plus the veggies, chicken broth, water, salt, pepper and 1 teaspoon parsley into a large soup pot. Bring soup to a boil then reduce heat and simmer for 10 minutes. Add noodles and simmer for an additional 15 minutes or until noodles are soft. Serve with a pinch of minced fresh parsley sprinkled on top.Makes 8 servings.http://home.thirdage.com/Food/columbiacooker/Maincourse4.htmlorhttp://tinyurl.com/7v7z5
The gravy from the pork chops is great served over egg noodles, rice or mashed potatoes.
pork chops (mine were thick & boneless)1 can cream of chicken soup1 package dry pork gravy mix1 soup can water1/2 onion choppedDredge pork chops in flour. Fry in hot skillet with 1 Tbsp. oil for 3-4 minutes per side until brown. I sprinkled salt, pepper, on each side of the pork chops as they fried. Remove browned chops to a plate. In same skillet brown the onions, scraping up any stuck on bits from the pork chops. Stir in the soup, dry gravy mix, and can of water. Stir until all is well mixed and boiling. Place the pork chops back in the pan in the gravy. Cover with a lid and reduce heat to low. **Let these simmer until tender, at least 20 minutes. They can simmer longer depending on thickness of the pork chops. I let mine simmer for 30 minutes, the time it took me to peel, cook, and mash the potatoes. This is so easy and so delicious. You've just gotta try it. DH also loves this with egg noodles or rice instead of potatoes.
** The pork chops and gravy can be placed in a baking dish and put in the oven to bake covered for 30 minutes at 350 degrees instead of finishing on the stove.
Check out this thread for Noodle Recipes. Enjoy! http://community.tasteofhome.com/forums/t/204064.aspx?PageIndex=1
One head of cabbage chopped up
one stick of butter
one onion cut up
melt butter - add onions and cabbage. when browned up nicely add cooked egg noodles. Great comfort food.
p,s, I always try to cut back on the butter - when using 1/2 stick I end up putting more in because it is so dry. One time I put in a dash of olive oil instead of all butter.
Chuck Wagon SkilletRecipe from a wonderful lady, Spicey8/Bev who has passed away. One of our favorite recipes.
1 pound ground beef1/2 cup chopped onion2 TBS butter or margarineSalt & pepper to taste2 cup cubed cheddar cheese (I use an 8-ounce bag of Colby and Monterey cubes)8 oz. block Jalepeno cheese or hot pepper cheese, cubed2-cup medium egg noodles, uncooked2 (14.5 ounce each) cans diced tomatoes1/4 cup water.
In frying pan melt butter and sauté onion. Add meat; sprinkle with salt and pepper. Brown slowly.
Pour off excess fat. Add cheese to cover meat. Add noodles to cover cheese
Pour tomatoes and water over all. Cover, turn heat to low and simmer 30 minutes.
DO NOT UNCOVER WHILE COOKING ( Stir occasionally but return the lid)
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