by Jack Lemmon
Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
Nutrition Information
Calories: 630 calories
Total Fat: 29.8 g
Cholesterol: 141 mg
Sodium: 1472 mg
Total Carbohydrate: 57 g
Protein: 33.1 g
Annas Amazing Easy Pleasy Meatballs over Buttered Noodles
"My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!"
Serving: 24 | Prep: 15 m | Cook: 3 h | Ready in: 3 h 15 m
Ingredients
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter
Direction
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Nutrition Information
Calories: 492 calories
Total Fat: 25.5 g
Cholesterol: 148 mg
Sodium: 591 mg
Total Carbohydrate: 38.5 g
Protein: 25.9 g
Applesauce Noodle Kugel
"Tender noodles are stirred with a comforting blend of margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, chunky applesauce, and raisins. Bake over a light sprinkling of graham cracker crumbs and top with cinnamon for a sweet treat."
Serving: 12 | Prep: 20 m | Cook: 1 h 10 m | Ready in: 1 h 30 m
Ingredients
1 (16 ounce) package wide egg noodles
1 cup reduced fat margarine
1/2 cup fat free sour cream
1 1/2 cups egg substitute
2 cups white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 (16 ounce) jar applesauce
1/4 cup raisins
1/4 cup graham cracker crumbs (optional)
1 teaspoon ground cinnamon, or to taste
Direction
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain.
In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.
Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon.
Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly.
Nutrition Information
Calories: 389 calories
Total Fat: 9.8 g
Cholesterol: 29 mg
Sodium: 254 mg
Total Carbohydrate: 65.2 g
Protein: 9 g
Apricot Noodle Kugel
"This is an old family recipe that I recently entered in the 2001 Ventura County Fair and won 'Honorable Mention' for in the Pudding Division. There was no category for Kugel, but the judges loved it and still wanted to honor me with a ribbon! Hope you enjoy it as well."
Serving: 12 | Prep: 25 m | Cook: 45 m | Ready in: 1 h 10 m
Ingredients
1 (8 ounce) package wide egg noodles
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1 cup milk
1/2 cup golden raisins (optional)
1 1/2 cups cornflake crumbs
1/2 cup butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Direction
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Information
Calories: 352 calories
Total Fat: 16.5 g
Cholesterol: 102 mg
Sodium: 219 mg
Total Carbohydrate: 46 g
Protein: 6.6 g
Artichoke Piccata
"Curb that lemony piccata craving with this vegetarian comfort food."
Serving: 2 | Prep: 5 m | Cook: 20 m | Ready in: 25 m
Ingredients
2 cups egg noodles
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon capers with juice
1 (14 ounce) can quartered artichoke hearts, drained
lemon, juiced
1/4 teaspoon freshly ground black pepper
1/3 cup Pinot Grigio wine
2 tablespoons butter
Direction
Bring a pot of water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 6 minutes. Drain, reserving 1/2 cup cooking water.
Heat olive oil in a 10-inch skillet. Add garlic and capers; cook and stir until fragrant, about 1 minute. Stir in artichoke hearts, lemon juice, and pepper; cook until lemon juice evaporates, about 2 minutes.
Pour wine into the skillet; cook until evaporated, about 3 minutes. Add butter and noodles; toss to combine. Stir in reserved cooking water; cook until sauce coats noodles, about 3 minutes.
Nutrition Information
Calories: 482 calories
Total Fat: 26.9 g
Cholesterol: 62 mg
Sodium: 950 mg
Total Carbohydrate: 48.2 g
Protein: 10.8 g
AsianInspired Vegetable Noodle Bowl
"Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store."
Serving: 4 | Prep: 20 m | Cook: 15 m | Ready in: 35 m
Ingredients
1 (8 ounce) package egg noodles
3 1/2 cups vegetable stock
2 tablespoons soy sauce
1 tablespoon chopped fresh ginger
1 teaspoon Asian chile sauce
1 garlic clove, chopped
5 1/2 ounces frozen spinach, thawed
1 1/2 cups frozen green soybeans, thawed
1 red bell pepper, sliced
Direction
Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.
Nutrition Information
Calories: 410 calories
Total Fat: 9.8 g
Cholesterol:
47 mg
Sodium: 910 mg
Total Carbohydrate: 59.5 g
Protein: 23.5 g
Asparagus and Ham Mac and Cheese
"This Italian-style mac and cheese is enhanced with asparagus and cooked ham."
Serving: 6 | Prep: 20 m | Cook: 50 m | Ready in: 1 h 20 m
Ingredients
1 stick butter
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
12 ounces wide egg noodles
3 cups whole milk
1 egg
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
3 cups shredded Italian cheese blend, divided
3/4 cup finely grated Parmesan cheese, divided
4 ounces cooked ham, diced (optional)
2/3 cup Italian-seasoned bread crumbs
1/4 cup butter, melted
Direction
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish with 1 teaspoon butter.
Bring a large pot of salted water to a boil; cook asparagus until tender yet firm to the bite, 2 to 3 minutes. Remove asparagus from the pot, reserving the water.
Cook noodles in the reserved water from asparagus until tender yet firm to the bite, 6 to 8 minutes. Drain.
Whisk milk, egg, flour, and pepper together in a bowl; stir in 2 cups Italian cheese blend and 1/2 cup Parmesan cheese, ham, and asparagus. Add noodles and toss to coat; transfer to the prepared baking dish.
Mix bread crumbs and melted butter together in a bowl; add remaining Italian cheese blend and Parmesan cheese. Sprinkle bread crumb mixture over noodle mixture.
Bake in the preheated oven until bubbling and top is lightly browned, 35 minutes. Let stand for 10 minutes before serving.
Nutrition Information
Calories: 866 calories
Total Fat: 53 g
Cholesterol: 215 mg
Sodium: 1310 mg
Total Carbohydrate: 62 g
Protein: 37.5 g
Awesome Chicken Noodle Soup
"Home style chicken noodle soup that really makes a wonderful side or meal, it cures what ails you. If you like lots of noodles use a whole pound of them. Serve hot with your favorite salad and bread. This freezes or doubles well."
Serving: 12 | Prep: 20 m | Cook: 2 h | Ready in: 2 h 20 m
Ingredients
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Direction
Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.
Nutrition Information
Calories: 303 calories
Total Fat: 12.3 g
Cholesterol: 81 mg
Sodium: 864 mg
Total Carbohydrate: 22.4 g
Protein: 25.1 g
Beef and Mushroom Stroganoff Aussie Style
"Tasty beef and mushroom stroganoff. This was my favorite recipe as a kid, my Mum came up with it from the stuff that was left in the cupboard! I've since modified the ingredients to add my own personal touch."
Serving: 4 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
1 tablespoon butter
1 onion, chopped
1 teaspoon minced garlic
8 fresh mushrooms, sliced
2 teaspoons curry powder
1 pound beef top sirloin, thinly sliced
2 cubes beef bouillon
1 1/2 cups boiling water
1 (6 ounce) can mushroom stems and pieces, drained
1/4 cup dried shiitake mushrooms
1 1/4 cups heavy cream
1 (8 ounce) package uncooked egg noodles
Direction
Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.
Nutrition Information
Calories: 734 calories
Total Fat: 43.8 g
Cholesterol: 217 mg
Sodium: 718 mg
Total Carbohydrate: 55.8 g
Protein: 31.7 g
Beef and Noodle Casserole
"This is a great recipe for busy mothers, and it's excellent with a tossed salad and French bread. It's a ground beef casserole that combines egg noodles, some sherry, and cheese in a tomato sauce base. To reduce the fat content, you may use reduced fat cheese, cut green beans, and 93% lean meat. Also, you may adjust the amount of sherry to taste."
Serving: 4 | Prep: 30 m | Cook: 30 m | Ready in: 1 h
Ingredients
6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
Direction
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.
Nutrition Information
Calories: 745 calories
Total Fat: 38.1 g
Cholesterol: 169 mg
Sodium: 1540 mg
Total Carbohydrate: 55.5 g
Protein: 44.1 g
Beef and Noodles
"The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids."
Serving: 4 | Prep: 20 m | Cook: 1 h 10 m | Ready in: 1 h 30 m
Ingredients
1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2 bay leaves
; 1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg noodles
Direction
Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.
Nutrition Information
Calories: 402 calories
Total Fat: 14.4 g
Cholesterol: 96 mg
Sodium: 156 mg
Total Carbohydrate: 38.7 g
Protein: 28.5 g
Beef Florentine
"This is a recipe my Mother made often. The teenagers around my house inhale it. I usually saute the onion in a little butter before adding it to the dish and I microwave the spinach."